Enjoy these delightful lemon-scented muffins, loaded with fresh raspberries, for brunch or with your afternoon tea or coffee.
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
- In a large bowl, combine flour, sugar, baking powder, and salt; mix well.
- 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 greased or paper cup-lined muffin tins two-thirds full.
- Bake in a preheated 425°F (220°C) 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 12 muffins.