------------- Recipe Extracted from Meal-Master (tm) Database --------------
  
      Title: Lemon Raspberry Muffins
 Categories: Muffins Breads Desserts   
   Servings:  4
 
       2 c  Unbleached Flour                    1 c  Sugar 
       3 t  Baking Powder                     1/2 t  Salt 
       1 c  Half-and-half                     1/2 c  Vegetable Oil. 
       1 t  Lemon Extract                       2 ea Large Eggs 
       1 c  Fresh/Frozen Raspberries *    
  
   *  Frozen raspberries should be without syrup and should not be thawed.
   --------------------------------------------------------------------------
   
   Heat oven to 425 degrees 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 estract 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 degrees F. 18 to 23 minutes or until golden brown.  Cool 5
   minutes, remove from pans.
   
   
   HIGH ALTITUDE:
   
   Above 3500 feet, decrease baking powder to 2 teaspoonsful.
  
 -----------------------------------------------------------------------------