Ingredients:
2 C flour
1 C sugar
1 Tbls baking powder
1/2 tsp salt
2 eggs lightly beaten
1 cup light cream
1/2 cup vegetable oil
1 tsp lemon extract
1 1/2 fresh or frozen raspberries
Directions:
In a large bowl combine flour, sugar, baking powder, and salt.
In a separate bowl, combine eggs, cream, oil & lemon extract .
Stir in the dry ingredients until just moistened.
Fold in raspberries. Spoon into 18 greased or paper lined muffin cups.
Sprinkle each muffin with sugar.
Bake at 400 for 18-20 minutes.
Source: Unknown, from my mom’s recipe collection
