* Frozen raspberries should be without syrup and should not be thawed. ~------------------------------------------------------------------------Heat oven to 220ºC . Line dozen 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 0.75ths full. Bake at 220ºC . 18 to 23 minutes or until golden brown. Cool 5 minutes, remove from pans. HIGH ALTITUDE: Above 1930ºC eet, decrease baking powder to 2 teaspoonsful.