Tuesday, June 18, 2013

Raspberry Buttermilk Muffins

2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon salt
6 tablespoons butter
1 egg, beaten
1 cup buttermilk
1 cup fresh raspberry

Directions:

1. Combine flour, sugar, baking powder and salt.
2. Cut in butter until mixture resembles coarse crumbs.
3. Add egg and buttermilk; mix just until dry ingredients are moistened.
4. Fold in berries.
5. Fill greased or paper-lined muffin cups two-thirds full.
6. Bake at 400┬║for 20 minutes or until browned.

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