Lemon Raspberry Muffins -

1 c Sugar

3 t Baking Powder

1/2 t Salt

1 c Half-and-half

1/2 c Vegetable Oil.

1 t Lemon Extract

2 ea Large Eggs

1 c Fresh/Frozen Raspberries

425 degrees F. Line

12 muffin cups with paper baking cups. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar, baking powder and salt; mix well. In small bowl, combine half-and-half, oil, Lemon estract and eggs; blend well. Add to dry ingredients, stir until ingredients are just moistened. Carefully fold in raspberries. Fill prepared muffin cups

3/4ths full. Bake at

425 degrees F.

18 to 23 minutes or until golden brown. Cool

5 minutes, remove from pans. HIGH ALTITUDE: Above

3500 feet, decrease baking powder to

2 teaspoonsful.