1 cup frozen Rader Farms™ Raspberries
2 cups unbleached flour
1 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup half-and-half
1/2 cup vegetable oil
1 teaspoon lemon extract
2 large eggs

Heat oven to 425°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 extract and eggs; blend well. Add to dry ingredients, stir until ingredients are just moistened. Carefully fold in Rader Farms™ raspberries. Fill prepared muffin cups three-quarters full. Bake for 18 to 23 minutes or until golden brown. Cool for 5 minutes before removing from pans.