Lemon-Raspberry Muffins

Ingredients:

• 2 cups Bisquick or other baking mix
• 1 cup sugar
• 2 eggs
• 1 cup evaporated milk
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• 1/2 cup oil
• 1 tsp. lemon extract
• 1 cup raspberries

Directions:

Combine baking mix and sugar in large bowl. Beat eggs in bowl, and add evaporated milk, oil and lemon extract; beat well. Add to dry ingredients, and stir just until moistened. Fold in raspberries. Fill greased muffin cups 3/4 full. Bake for 18 minutes at 425 degrees F or until brown. Cool in pan for 5 minutes. Remove to wire rack to cool or serve hot.

By Robin from Washington, IA