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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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This was originally a blueberry muffin recipe, but since raspberries grow like crazy around here, I tried them instead. They worked great! Ingredients:
1-3/4 cups king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
1/3 cup shortening |
1 cup sugar |
2 eggs, lightly beaten |
1/2 cup milk |
1 teaspoon vanilla extract |
1 to 2 cups fresh or frozen raspberries |
additional sugar |
Directions:
1. Combine flour and baking powder; set aside. In a large bowl, cream shortening and sugar. Add eggs; mix well. Combine milk and vanilla; add to creamed mixture alternately with flour mixture. Fold in the raspberries. Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with sugar. Bake at 375° for 20-25 minutes or until center of muffin springs back when lightly touched. Yield: about 1 dozen.
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