Raspberry Buttermilk Muffins |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 12 |
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For a morning lift , Raspberry Buttermilk Muffins are delicious eye-openers. They're easy to stir up and bake! Ingredients:
2 cups king arthur unbleached all-purpose flour |
1/2 cup sugar |
2 teaspoons baking powder |
1 teaspoon salt |
6 tablespoons cold butter, cubed |
1 egg, lightly beaten |
1 cup buttermilk |
1 cup fresh or frozen raspberries |
Directions:
1. In a bowl, combine the 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.
2. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 25 minutes or until browned. Yield: 12-15 muffins.
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