Serves: 12
Total Calories: 303

2 cups all-purpose flour
1 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup half-and-half
1/2 cup oil
1 teaspoon lemon extract
2 eggs
1 cup fresh or frozen raspberries without syrup (do not thaw)

Heat oven to 425°F. Line 12 muffin cups with paper baking cups. 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 just until ingredients are moistened. Carefully fold in raspberries. Divide batter evenly into paper-lined muffin cups. Bake at 425°F. for 18 to 23 minutes or until golden brown. Cool 5. minutes remove from pans.

HIGH ALTITUDE - Above 3,500 feet: Line 16 muffin cups with paper baking cups. Decrease baking powder to 2 teaspoons. Bake as directed above. Yield: 16 muffins.

Nutrition Per Serving (1 muffin): Calories 260 Protein 4g Carbohydrate 35g Fat 12g Sodium 230mg

From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 12
Total Calories: 303
Calories from Fat: 94

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