Raspberry or Blueberry Lemon Muffins

Abbey served these for her birthday snack at school, which they have right when they get there in the morning.  I doubled the recipe. 

In our house the boys prefer blueberries, the girls raspberries.

2 cups flour

1 cup sugar

1 TBS baking powder

1/2 tsp. salt

2 eggs

1 cup half-and-half cream

1/2 cup vegetable oil

1 tsp. lemon extract

1 1/2 cups fresh or frozen blueberries or raspberries, whatever you'd prefer

In a large bowl, combine flour, sugar, baking powder and salt.

Combine the eggs, cream, oil and lemon extract: stir into dry ingedients just until moistened.

Fold in berries, carefully!

Spoon into paper lined muffin cups.

Bake at 400 for 18-20 minutes.

Yields 18 muffins.