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Categories:Viewed: 29 - Published at: 7 years ago
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs, lightly beaten
- 1 cup half-and-half cream
- 1/2 cup canola oil
- 1 teaspoon lemon extract
- 1-1/2 cups fresh or frozen raspberries
Method
- In a large bowl, combine flour, sugar, baking powder and salt. Combine the eggs, cream, oil and lemon extract; stir into dry ingredients just until moistened. Fold in raspberries.
- Spoon into 18 greased or paper-lined muffin cups. Bake at 400° for 18 to 20 minutes or until golden brown.
