Raspberry Muffins

T

I love muffins on the weekend, because they're yummy, easy to make and all you have to do is grab them and go.  When you can use fresh fruit in them they're even better.

It's important to not use a mixer after adding the raspberries, I use a rubber spatula to fold them into the batter.

This recipe makes 12 muffins.

Ingredients

⅓ cup butter melted

1 cup sugar 

2 eggs

½ cup of milk (any kind of milk would work)

1 teaspoon vanilla extract

1¾ cup flour 

2 teaspoons baking powder

1 to 2 cups fresh raspberries

Directions

1.  Melt the butter then stir in the sugar, eggs, milk, and vanilla.

2.  Measure in the flour and baking powder - mix well

3.  Gently fold in the raspberries.

4.  Fill greased muffin cups two-thirds full.

5.  Bake at 375 degrees for 20 to 25 minutes.