Raspberry Vanilla-nut Muffins

• 2 12 cups flour
• 1 12 teaspoons baking powder
• 1 teaspoon baking soda
• 14 teaspoon salt
• 12 cup granulated sugar
• 1 (8 ounce) container vanilla yogurt
• 2 large eggs
• 1 12 tablespoons pure vanilla extract
• 12 tablespoon pure hazelnut extract or 12 tablespoon almond extract
• 14 cup vegetable oil
• 12 cup milk
• 12 cup toasted finely chopped hazelnuts
• 1 12 cups fresh red raspberries

1. Preheat oven to 350 degrees.
2. Grease a 12 count muffin tin.
3. In a medium bowl mix flour, baking powder, baking soda, salt and sugar together and set aside.
4. In a large bowl mix together the yogurt, eggs, extract's, oil and milk.
5. Whisk well.
6. Add the liquid ingredients to the dry ingredients, stirring constantly until well incorporated.
7. Fold in Raspberries.
8. Fill each muffin tin 3/4 full and bake for 25 minutes, or until set and golden brown.

flour, baking powder, baking soda, salt, sugar, vanilla yogurt, eggs, vanilla, hazelnut, vegetable oil, milk, hazelnuts, fresh red raspberries

Taken from www.food.com/recipe/raspberry-vanilla-nut-muffins-66511 (may not work)