Raspberry Lemon Muffins

INGREDIENTS:

• 2 c. flour
• 1 c. sugar
• 1 Tbsp. baking powder
• 1/2 tsp. salt
• 2 eggs, lightly beaten
• 1 c. light whipping cream
• 1/2 c. vegetable oil
• 1-2 Tbsp. lemon juice
• 1/2-1 tsp. tsp. lemon zest
• 1 1/2 c. fresh or frozen red raspberries

DIRECTIONS:

Combine flour, sugar, baking powder and salt. Beat eggs; add cream, vegetable oil, lemon juice and zest. Stir into dry ingredients. Fold in raspberries. Bake at 400° for 18-20 minutes in greased muffin tins. Yield: 18 muffins.