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Lemon-Raspberry Muffins

Cupcake wrappers
2 cups all-purpose flour
1 cup granulated sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup half-and-half
1/2 cup vegetable oil
1 teaspoon lemon extract
2 large eggs
1 cup red raspberries

1. In a large bowl, combine flour, sugar, baking powder, and salt; mix well.
2. In a small bowl, combine half-and-half, oil, lemon extract, and eggs; blend well. Add to dry ingredients stirring just until moistened. Carefully fold in red raspberries. Fill prepared muffin tins two-thirds full.
3. Bake in 425*F oven for 18 to 20 minutes, or until golden brown. Cool for 5 minutes before removing from muffin tins. Finish cooling on wire rack.

Makes 1 dozen muffins.