Courtesy of Rennai Hoefer
Yield: 10 regular-sized muffins or 20-24 mini muffins.
1 1/2 cups flour
2 teaspoon baking powder
1/2 cup milk
5 tablespoons melted butter
1/2 cup sugar
1/2 teaspoon salt
1 egg, beaten
1 cup raspberries
Mix egg, butter and milk. Add all dry ingredients. Gently fold in raspberries. Bake in greased muffin tins at 425 degrees F for 20-25 minutes.
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