From pastry chef & owner Becky Mallar.

Ingredients

2 cups flour

3 Tablespoons sugar

1 Tablespoon baking powder

Dash of salt

1 large egg, beaten

3/4 cup milk

3 Tablespoons melted butter

1 cup fresh or frozen raspberries

Preheat oven to 375. Mix the dry ingredients together. Mix the egg, butter, and milk together and fold into the dry ingredients. Gently fold the raspberries into the other ingredients. Grease the muffin tins and fill three-quarters full with batter. Bake for 30 minutes or until done.

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