| 1. Heat oven to 425. 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. 2. In small bowl, combine half-and-half, oil, lemon extract and eggs; blend well. Add to dry ingredients; stir just until dry ingredients are moistened. Carefully fold in raspberries. Divide batter evenly into paper-lined muffin cups. 3. Bake 18 to 25 minutes or until golden brown. Cool 5 minutes; remove from pans. Makes 12 muffins.
Kitchen Tip:
Quick breads like these muffins become tough if the batter is overmixed. For tender muffins, combine the ingredients with a fork or spoon just until the dry ingredients are moistened.
Make It Special:
For sparkly, sugar-crusted muffins, sprinkle the batter with sugar after filling the muffin cups. -Pillsbury Classic Cookbooks, May 1999 (#219)
The Best From 50 Years Of Bake-Off Contests
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