To use more of the raspberries that we picked at Medley Manor, I made Raspberry Muffins for breakfast yesterday morning.  I found this recipe online and more or less followed it.  They turned out pretty good, but they are not sweet muffins.  If you like your muffins sweet, then add extra sugar … at least double the amount in the recipe.  Also, you will likely need to add more milk (up to another half cup) because otherwise the batter will be too dry.

Ingredients:

• 1 medium egg, beaten
• 2 ½ cups of flour
• 1 cup of fresh raspberries
• 1 cup of milk (plus extra to keep batter from being too dry)
• ½ cup of melted butter
• 2 tablespoons of sugar (more if you want sweet muffins)
• 2 teaspoons of baking powder
• ¾ teaspoon of salt

Preparation Instructions:

• Preheat oven to 375°F (190°C).
• In a suitably sized bowl, mix together the flour, sugar, baking powder and salt.
• In another bowl, mix together the egg, milk and the butter; then add to the dry ingredients and mix.
• Add the raspberries, stirring so they are spread out.
• Pour into greased (or papered) muffin tins.
• Bake for 25 minutes.