1/2 cup butter (1 stick)
1 1/8 cups sugar
2 eggs
3 cups flour, divided
3 tsp. baking powder
1/2 tsp. salt
pinch baking soda
1 cup milk
1 tsp. vanilla
2 cups fresh raspberries
sugar (opt.)
Cream the butter with sugar and add eggs. Reserve 3 Tblsp. of flour and combine remaining flour with baking powder, salt & soda. Combine milk and vanilla. Alternately add the milk and flour mixture to the creamed butter and egg mixture. Sprinkle reserved flour over berries and gently fold into the creamed mixture. Bake at 400 degrees for 10-12 minutes or until toothpick inserted comes out clean.
One of the things I LOVE about Facebook is whenever friends post about a yummy recipe that they've just tried. I got this from Rochelle Bartschi, who was a friend of mine in my previous ward. She had just made these for her sons for breakfast & she even let them spread homemade raspberry jam on their muffins! To me that sounds divine! Still, these muffins taste just as good plain or with butter. Tyler came home from work with a raspberry bush only a couple of weeks after we first moved into our house because he's wanted to grow our own raspberries for as long as he can remember. Now I'll know what to do with any extras if they become too numerous! :)
