- 2 cups flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup milk
- 1 cup canola oil
- 1 teaspoon lemon extract
- 1 cup fresh raspberries
Preheat the oven to 400 degrees F.
Line a muffin pan with paper baking cups. In one bowl, blend the flour, sugar, baking powder and salt. In another bowl, beat the eggs, milk, oil and lemon extract until smooth. Combine the 2 mixtures until just moistened. Stir in the raspberries. Fill the paper baking cups 3/4 full and bake for 15-20 minutes. Cool 5 minutes before serving warm.
Recipe reprinted by permission of <I>Garden Gate Get-A-Way B & B, OH<. All rights reserved.
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