* Frozen raspberries should be without syrup and should not be thawed. -

Heat oven to 425 degrees F. Line 12 muffin cups with paper baking cups.

Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar, baking powder and salt; mix well.

In small bowl, combine half-and-half, oil, Lemon estract and eggs; blend well. Add to dry ingredients, stir until ingredients are just moistened. Carefully fold in raspberries. Fill prepared muffin cups 3/4ths full.

Bake at 425 degrees F. 18 to 23 minutes or until golden brown. Cool 5 minutes, remove from pans.

High Altitude:

Above 3500 feet, decrease baking powder to 2 teaspoonsful.