Lemon Raspberry Muffins
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2cups flour
1 cup sugar
3 tsp. baking powder
1/2 tsp salt
1 cup half-and-half cream
1/2 cup vegetable oil
1 tsp lemon extract
2 eggs
1 cup fresh raspberries
Combine dry ingredients and mix well. Combine cream, oil, lemon extract, and eggs. Blend well. Add to dry ingredients and stir just until moistened. Carefully fold in raspberries. Fill lightly greased muffin cups 3/4 full.
Bake at 400F for 20 minutes or until golden brown.
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