Raspberry lemon muffins are my all-time favorite muffins, and I have a hard time eating just one. With their pretty color and tangy flavor, they’re delectable. Serve them with brunch or as a tasty snack. from "Sharon Shine"

Ingredients 

2 cups all-purpose flour

1 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

2 eggs, lightly beaten

1 cup half-and-half cream

1/2 cup vegetable oil

1 teaspoon lemon extract

1-1/2 cups fresh or frozen raspberries

Method 

In a large bowl, combine flour, sugar, baking powder and salt. 

Combine the eggs, cream, oil and lemon extract; stir into dry ingredients just until moistened. Fold in raspberries.

Spoon into 18 greased or paper-lined muffin cups. Bake at 400° for 18 to 20 minutes or until golden brown. Yield: 18 servings.