Raspberry muffins for breakfast? Yes, please!
Folding sweet summer berries into this popular recipe for raspberry muffins is a delicious way to use up those berries leftover from a day of picking.
Ingredients
2 cups flour
3 tablespoons sugar
1 tablespoon baking powder
Dash salt
1 large egg, beaten
3/4 cup milk
3 tablespoons melted butter
1 cup fresh raspberries
Instructions
Preheat oven to 375 degrees F. Mix dry ingredients together. Mix the egg, butter, and milk together and fold into dry ingredients. Gently fold the raspberries into the other ingredients. Grease muffin tins and fill three-quarters full with batter. Bake one-half hour.
Variation: Top with a mixture of cinnamon, sugar, and chopped walnuts before baking.
