Raspberry Buttermilk Muffins.

I made these this morning for breakfast and they we’re absolutely magnificent! I’m not into sweets as much because they tend to be too sweet for me. But this recipe is the perfect amount of sweet and tangy with the raspberries. YUM-O!

Recipe to follow:

2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon of salt
6 tablespoons of butter or margarine
1 egg, lightly beaten
1 cup buttermilk
1 cup fresh or frozen raspberries.

In a bowl, combine flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add egg and buttermilk; mix just until dry ingredients are moistened. Fold in berries. Fill greased or paper-lined muffins cups two-thirds full. Bake at 400 degrees F for 25 minutes or until browned.


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