Ingredients
2 cups all-purpose flour1 cup sugar3 teaspoons baking powder1/2 teaspoon salt2 eggs1 cup half-and-half cream1/2 cup canola oil1 teaspoon lemon extract1 cup fresh or frozen unsweetened raspberries
Preparation
In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the eggs, cream, oil and extract. Stir into dry ingredients just until moistened. Fold in raspberries.
Fill greased jumbo muffin cups two-thirds full. Bake at 400° for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
