Raspberry Lemon Muffins

2 cups all purpose flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs
1 cup light cream
1/2 cups vegetable oil
1 teaspoon lemon extract
1 1/2 cups fresh or frozen raspberries

In a large bowl, combine flour, sugar, baking powder and salt. Combine the eggs, cream, oil , and lemon extract; stir into dry ingredients just until moistened. Fold into raspberries. Spoon into 18 greased muffin cups. Bake at 400 for 18 to 20 minutes or until golden brown. I've cut the amount of oil in half and the recipe is still good.