“This is my adopted recipe Feb 2005. These are absolutely delicious!!!!I changed the recipe a bit, I used 1 1/2 teaspoon lemon extract as suggested. I used 1/2 cup of sour cream and 1/2 cup skim milk instead of the half and half.I used 2 cups raspberries and decreased the sugar to 3/4 cup”
1/2 cupvegetable oil
1 1/2 teaspoonslemon extract
1 -2cupraspberries( Fresh or Frozen, Frozen raspberries should be without syrup and should not be thawed.)
Heat oven to 400 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 or sour cream and skim milk, oil, Lemon extract 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 400 degrees F. 20 to 25 minutes or until golden brown.
Cool 5 minutes, remove from pans.
Above 3500 feet, decrease baking powder to 2 teaspoonful.