| 1 | * frozen raspberries should be without syrup and should not be thawed. |
| 2 | ~--------------------------------------------------------------------- ~-- heat oven to 425 °F. |
| 3 | Line 12 muffin cups with paper baking cups. |
| 4 | Lightly spoon flour into measuring cup; level off. |
| 5 | In large bowl, combine flour, sugar, baking powder and salt; mix well. |
| 6 | In small bowl, combine half-and-half, oil, lemon estract and eggs; blend well. |
| 7 | Add to dry ingredients, stir until ingredients are just moistened. |
| 8 | Carefully fold in raspberries. |
| 9 | Fill prepared muffin cups ¾ths full. |
| 10 | Bake at 425 °F. |
| 11 | 18 to 23 minutes or until golden brown. |
| 12 | Cool 5 minutes, remove from pans. |
| 13 | High altitude: above 3500°Feet, decrease baking powder to 2 teaspoonsful |
