Shelly's Recipe

LEMON-RASPBERRY MUFFINS

Category: Muffins

2 cup flour
1 cup sugar
1 tbsp baking powder
1/2 tsp salt
2 large eggs
1 cup milk
1 cup canola oil
1 tsp lemon extract
1 cup fresh raspberries

Preheat oven to 400. Line muffin pan with paper baking cups. In one bowl, blend 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 paper baking cups 3/4 full and bake for 15-20 minutes. Cool 5 minutes before serving warm.