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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
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My downstairs neighbor gave me this recipe to use with the black raspberries that grow in our shared yard. It's delicious without being very sweet-no butter needed for these. Ingredients:
2 1/2 cups flour |
2 tb. sugar |
2 tp. baking powder |
3/4 tp. salt |
1 large egg, beaten |
1 c. milk |
1/2 c. melted butter |
1 to 1 1/2 c. black raspberries |
Directions:
1. Preheat oven to 375 F.
2. Grease 1 sheet of 12 muffin cups, or use paper liners.
3. In a large bowl, mix flower, sugar, baking powder, and salt.
4. In a smaller bowl, beat egg, milk, and butter.
5. Mix egg mixture into flour mixture.
6. Fold in raspberries, distributing relatively evenly.
7. Fill muffin cups.
8. Bake 25 minutes, until muffins are golden brown OR a toothpick inserted into their centers come out clean.
9. Let cool 10 minutes.
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