------------- Recipe Extracted from Meal-Master (tm) Database --------------
 
     Title: Lemon Raspberry Muffins
Categories: Muffins
  Servings: 4

      2 c  Unbleached flour
      3 ts Baking powder
      1 c  Half-and-half
      1 ts Lemon extract
      1 c  Raspberries;
           - fresh or frozen *
      1 c  Sugar
    1/2 ts Salt
    1/2 c  Vegetable oil
      2 lg Eggs
 
  * Frozen raspberries should be without syrup and should not be
    thawed.

  Heat oven to 425°F. Line 12 muffin cups with paper baking cups.
  
  Lightly spoon flour into measuring cup; level off. In large bowl,
  combine flour, sugar, baking powder, and salt; mix well.
  
  In small bowl, combine half-and-half, oil, Lemon extract, and eggs;
  blend well. Add to dry ingredients, stir until ingredients are just
  moistened. Carefully fold in raspberries. Fill prepared muffin cups
  3/4ths full.
  
  Bake at 425°F for 18 to 23 minutes or until golden brown. Cool
  5 minutes, remove from pans.
  
  High Altitude:
  
  Above 3500 feet, decrease baking powder to 2 ts.
 
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