Lemon Raspberry Jumbo Muffins

By AnitaD

Ingredients

• 2 cups flour
• 1 cup sugar
• 3 tsp baking powder
• 1/2 tsp salt
• 2 eggs
• 1 cup half & half cream
• 1/2 cup canola oil
• 1 tsp lemon extract
• 1 cup fresh or frozen raspberries

Preparation

Step 1

In a large bowl combine the flour, sugar, baking powder and salt.
In another bowl, combine the eggs, cream, oil and extract.
Stir into dry ingredients just until moistened.
Fold in raspberries.
Fill greased jumbo muffin cups 2/3 full.
Bake at 400 degrees for 22-25 minutes or until toothpick comes out clean.
Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Note: if using frozen raspberries, do not thaw before adding to the batter.

Sixteen (16) regular size muffin cups may be used.
Bake for 18-20 minutes.