12 to 15 muffins
2 c. all-purpose flour
1/2 c. sugar
2 t. baking powder
1 t. salt
6 Tbsp. butter or margarine
1 egg, lightly beaten
1 c. buttermilk
1 c. fresh or frozen raspberries (if frozen, thaw and drain first)
| | In a bowl, combine flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add egg and buttermilk; mix just until dry ingredients are moistened. Fold in berries.
\
Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees for 25 minutes or until lightly browned. |
|
