2 Cups flour 1 cup sugar 3 tsp. baking powder 4 egg whites 1 cup half-and-half cream YIKES!!!! 1/2 cup oil 1 tsp. lemon extract 1 cup raspberries
In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the eggs, cream, oil and extract. Stir into dry ingredients just until moistened. Fold in raspberries. Gill greased jumbo muffin cups two-thirds full. Bake at 400 for 22-25 minutes or until toothpick comes out clean.