Heat oven to 425 degrees. 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 extract, and eggs; blend well. Add to dry ingredients, stirring until just moistened. Carefully fold in raspberries. Fill prepared muffin cups 3/4 full.
Bake at 425 degrees 18 to 23 minutes or until golden brown. Cool 5 minutes, remove from pans. Enjoy!
- 2 Cups Unbleached Flour
- 1 Cup Sugar, granulated
- 3 tsp Baking Powder
- 1/2 tsp ADAMS SALT
- 1 Cup Half and Half
- 1/2 Cup Vegetable Oil
- 1 tsp ADAMS PURE LEMON EXTRACT
- 2 Large Eggs
- 1 Cup Raspberries, fresh or frozen (frozen should be without syrup and should not be thawed)