* Frozen raspberries should be without syrup
and should not be thawed.
Heat oven to 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.
Makes 4 servings.
