Blueberry or Raspberry Lemon Muffins

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, whichever 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.