Recipe from: Diana Morrison Klinger
1 cup light cream or half and half
1 and 1/2 cups fresh or frozen raspberries (better fresh of course :)
1 Tbsp. baking powder
2 eggs
1/2 tsp. salt
1 tsp lemon extract
Combine dry ingredients; set aside. combine eggs, cream, oil and lemon extract. Stir into dry ingredients, stirring until just moistened. Fold in Raspberries. Spoon into 18 greased or paper-lined muffin cups. Bake at 400 degrees for 20 minutes
2 cups flour
1 cup Sugar1 cup light cream or half and half
1 and 1/2 cups fresh or frozen raspberries (better fresh of course :)
1 Tbsp. baking powder
2 eggs
1/2 tsp. salt
1 tsp lemon extract
Combine dry ingredients; set aside. combine eggs, cream, oil and lemon extract. Stir into dry ingredients, stirring until just moistened. Fold in Raspberries. Spoon into 18 greased or paper-lined muffin cups. Bake at 400 degrees for 20 minutes
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