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Blacksmith Inn Lemon Raspberry Muffins

From BLACKSMITH INN ON THE SHORE
2 eggs
1/2 c. oil
1 c. sugar
1 c. half & half
1 1/2 t. pure lemon extract
2 c. flour
1 T. baking powder
1/2 t. salt
1 1/2 c. frozen raspberries

Preheat oven to 325 degrees. Beat eggs until fluffy. Beat oil in gradually. Beat sugar into mixture, then beat in 1/2 & 1/2 and lemon extract. Fold in flour, baking powder & salt. Remove raspberries from freezer fight before folding into batter. Scoop into muffin tins & sprinkle with sugar. Yield: 13 muffins.

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