Raspberry Buttermilk Muffins
Added by Fillylourecipes
Source: Taste of Home June/July '94
Ingredients
- 2 cups flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 6 tablespoons butter
- 1 egg, lightly beaten
- 1 cup buttermilk
- 1 cup raspberries, fresh or frozen
Directions
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 muffin cups two-thirds full. Bake at 400 degrees for 25 minutes or until browned. Yield: 12 -15 muffins. I used soy yogurt in place of the buttermilk and used wholewheat pastry flour and when I defrosted the raspberries, I add the juice, too because the yogurt made the mixture pretty thick.
Note
These are very yummy
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