Lemon Raspberry Muffins

The raspberries have been very tasty and plentiful this season!!  I have made 6 batches of jam from Lisa's patch, a batch of Raspberry Ice Cream and she still has some that need to be picked.  So I am thinking this recipe will take care of a few more.  


Lemon Raspberry Muffins

• 2 cups all-purpose flour
• 1 cup sugar (3/4 c.  and sprinkle the tops before baking with the rest)
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1 cup half-and-half cream, (or milk or 3/4 c milk & 1/4 c. cream cheese)
• 1/2 cup vegetable oil
• 1 teaspoon lemon extract (or zest or both or juice and zest of one lemon)
• 1 1/2 cup fresh or frozen unsweetened raspberries*
• In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the eggs, cream, oil and extract. Stir into dry ingredients just until moistened. Fold in raspberries. Fill greased jumbo muffin cups two-thirds full. Bake at 400 degrees F for 22-25 minutes or until a toothpick comes out clean. cool for 5 minutes before removing from pan to a wire rack. Serve warm.