Raspberry Buttermilk Muffins - cooking recipe

Ingredients

2 c. flour
1/2 c. sugar
2 tsp. baking powder
1 tsp. salt
6 Tbsp. margarine
1 egg, lightly beaten
1 c. buttermilk
1 c. fresh or frozen raspberries, thawed and drained if frozen

Preparation

Combine flour, salt, baking powder and sugar.
Cut in butter until mixture resembles crumbs.
Add egg and buttermilk.
Mix just until dry ingredients are moistened.
Fold in berries.
Fill greased muffin cups 2/3 full.
Bake at 400\u00b0 for 25 minutes or until brown.
Makes 12 to 15 muffins.