---------- Recipe via Meal-Master (tm) v8.03
  Categories: Muffins, Breads, Desserts
       Yield: 4 servings
       2 c  Unbleached Flour
       1 c  Sugar
       3 ts Baking Powder
     1/2 ts Salt
       1 c  Half-and-half
     1/2 c  Vegetable Oil.
       1 ts Lemon Extract
       2 ea Large Eggs
       1 c  Fresh/Frozen Raspberries *
   *  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.
   Above 3500 feet, decrease baking powder to 2