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.