Total Calories: 303
Heat oven to 425°F. Line 12 muffin cups with paper baking cups. In large bowl, combine flour, sugar, baking powder and salt mix well. In small bowl, combine half-and-half, oil, lemon extract and eggs blend well. Add to dry ingredients stir just until ingredients are moistened. Carefully fold in raspberries. Divide batter evenly into paper-lined muffin cups. Bake at 425°F. for 18 to 23 minutes or until golden brown. Cool 5. minutes remove from pans.
HIGH ALTITUDE - Above 3,500 feet: Line 16 muffin cups with paper baking cups. Decrease baking powder to 2 teaspoons. Bake as directed above. Yield: 16 muffins.
Nutrition Per Serving (1 muffin): Calories 260 Protein 4g Carbohydrate 35g Fat 12g Sodium 230mg
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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