Fresh
Posted on June 15, 2009. Filed Under Recipes
2 cups flour
½ cup sugar
1 tablespoon baking powder
1 teaspoon salt
½ cup whole milk
½ cup melted butter
1 teaspoon vanilla extract
2 whole eggs
1½ cups fresh raspberries
Preheat the oven to 375 degrees. Use a cupcake pan and line with paper liners or spray well with pan spray. In a mixing bowl combine the flour, sugar, baking powder and salt mixing well. In another bowl combine the butter, milk, eggs and vanilla mixing until smooth. Stir the liquid mixture into the flour bowl a little at a time until it is well blended. Fold in the fresh raspberries then portion out the batter evenly into the pan. Bake for 15 to 20 minutes until the tops are slightly golden brown. Serve warm to your guests or let cool then serve.
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