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
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This is a wonderful sounding recipe Robin. When classes start back for our daughter-in-love, she's already mentioned taking muffins for a mid-morning snack. Thankfully, raspberries are one of her favorites.
Thank you for sharing.
Pookarina
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