Mmmmmuffins

Before Haley was born, I made quite a few batches of different kinds of spelt muffins and put them in the freezer since that's usually what I eat for breakfast. My sister-in-law gave me a container full of raspberries from her bushes, so I made some YUMMY raspberry muffins! Here's the recipe:

2 medium or large eggs
2/3 cup granulated sugar
1/2 cup butter (melted)
2 cups buttermilk (or reg. milk plus 1 tsp. vinegar)
1 tsp. vanilla
3 cups all-purpose flour
3 tsps. baking powder
1/4 tsp. salt
2 cups fresh raspberries

In a large bowl, beat the butter and sugar. Add the eggs to the above mixture and beat again. Stir in vanilla and milk.

In a separate bowl, stir together the flour, baking powder, and the salt.

Combine the egg ingredients with the dry ingredients stirring only until no dry spots remain. Fold in the fresh raspberries.

Spoon mixture into greased or paper lined muffin cups, filling 3/4 full.

Bake at 400° for approx. 25 minutes or until done. Makes 18 large muffins.