2 c all purpose flour, 1 c sugar, 3 t baking powder,
˝ t salt, 1 pint whipping cream (1 c ),
˝ c vegetable oil, 1 t lemon extract , 2 eggs,
1 c or 1 pint fresh raspberries,
You can also use 1 c frozen raspberries, (don’t thaw them) In an electric mixer, combine whipping cream, oil, lemon extract, eggs and sugar. Add flour, baking powder and salt. Mix just until combined. Fold raspberries into batter. Spoon batter into 12 cupcake forms and bake at 425 degrees for 15 minutes. Take muffins out of oven at 15 minutes and test for doneness with a toothpick. If it comes out clean, they’re done.
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