Created By: Taste of the Territory
Difficutly: easy
Time: 1 Hour
Portion: 12 servings
Ingredients:
2 cups flour
1 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup oil
1 cup half and half
1 teaspoon lemon extract
2 eggs
1 1/2 cups fresh or frozen raspberries (without syrup), do not thaw if frozen
1 teaspoon butter, melted
1/3 cup sugar
1 teaspoon cinnamon
Directions:
1. Combine flour, sugar, baking powder and salt. Mix well. Combine half and half, oil, lemon extract and eggs. Blend well and add to dry ingredients. Stir just until moistened. Carefully fold in raspberries.
2. Fill muffin cups 3/4 full. Sprinkle topping on top of muffins.
3. Bake 18 to 23 minutes at 425. Cool five minutes and remove from pan.