Recipe of the Week

2 cups all-purpose flour
1 cup sugar
3 teaspoons baking powder
½ teaspoon salt
2 eggs
1 cup half and half cream
½ cup vegetable oil
1 teaspoon lemon extract
1 cup fresh or frozen unsweetened raspberries

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 for 22-25 mins or until a toothpick comes out clean. Cool for 5 mins before removing from pan to a wire rack. Serve warm. Yields 8 jumbo muffins

Note: Sixteen regular size muffin cups may be used. Bake for 18-20 mins. If using frozen raspberries, do not thaw before adding to batter.