Raspberry Muffins
1 ½ c flour
½ c sugar
2 tsp baking powder
½ c milk
½ c melted butter
1 egg, beaten
1 c fresh or frozen raspberries
Preheat oven to 375. Mix dry ingredients in bowl. Beat milk, butter and egg in small bowl. Add to dry ingredients; stir just until mixed. Spoon 1 tbsp batter into greased muffin cups. Top with half the raspberries. Add remaining batter. Top with remaining raspberries. Bake for 20 minutes. Makes 12.
