---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Lemon Raspberry Muffins
  Categories: Muffins, Desserts
       Yield: 4 servings
  
       2 c  Unbleached Flour                  1/2 c  Vegetable Oil.
       1 c  Sugar                               1 ts Lemon Extract
       3 ts Baking Powder                       2 ea Large Eggs
     1/2 ts Salt                                1 c  Fresh/Frozen Raspberries *
       1 c  Half-and-half                  
  
   *  Frozen raspberries should be without syrup and should not be thawed.
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   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.
  
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