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    Raspberry Royal Muffins


    Source of Recipe


    by Shanny, from Persimmon Hill Berry Farm

    Recipe Introduction


    These muffins are featured at Persimmon Hill Berry Farm in the Missouri Ozarks.

    Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=6224.2

    List of Ingredients




    1 cup sugar
    1/2 cup softened butter or margarine (NOT melted)
    2 eggs
    2 cups flour
    2 tsp. baking powder
    1/2 tsp. salt
    1/2 cup milk
    1 tsp. vanilla
    2½ cups fresh or frozen raspberries
    1 tbsp. sugar
    1/4 tsp. cinnamon

    Recipe



    Cream together sugar and butter; add eggs and mix well. Sift dry ingredients together and then combine with sugar mixture. Add milk and vanilla; stir just until moistened. Gently fold in raspberries. (if using frozen raspberries, do not allow to thaw before adding.)

    Fill muffin cups 3/4 full; mix together sugar & cinnamon - sprinkle over top of batter.

    Bake at 350 degrees for 25 to 30 minutes (a bit longer for jumbo muffins). Muffins are done when a toothpick inserted in the center comes out clean.
    Yield: One dozen regular muffins or 6 jumbo muffins.

 

 

 

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