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LEMON RASPBERRY MUFFINS

Recipe curtesy of:
Garden Gate Get-A-Way B&B, Millersburg, OH

Ingredients:
• 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


Directions:
Preheat oven to 400 degrees.
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 two 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.