Raspberry Buttermilk Muffins

Name: Raspberry Buttermilk Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12-15 muffins.
Ingredients: 2 cups all-purpose flour; 1/2 cup sugar; 2 teaspoons baking powder; 1 teaspoon salt; 6 tablespoons cold butter, cubed; 1 egg, lightly beaten; 1 cup buttermilk; 1 cup fresh or frozen raspberries

TOTAL TIME: Prep: 15 min. Bake: 25 min. YIELD: 12-15 muffins.

For a morning "lift", Raspberry Buttermilk Muffins are delicious eye-openers. They're easy to stir up and bake!

Ingredients

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

Directions

1. In a bowl, combine the 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.
2. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 25 minutes or until browned.

Nutrition Facts

1 each: 178 calories, 7g fat (4g saturated fat), 34mg cholesterol, 348mg sodium, 26g carbohydrate (10g sugars, 1g fiber), 4g protein.

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