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Raspberry Muffins

1 3/4 cups all-purpose flour
2 tsp. baking powder
1/2 cup butter
1 cup sugar
2 eggs, lightly beaten
1/2 cup milk
1 tsp. vanilla
1 1/2 cups fresh raspberries
additional sugar

Combine flour and baking powder, set aside. In a large mixing bowl, cream shortening and sugar. Add eggs, mix well. Combine milk and vanilla, add to creamed mixture alternately with flour mixture. Fold in the raspberries. Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with sugar. Bake at 375 degrees for 20-25 minutes or until center of muffin springs back when lightly touched. Makes 12 muffins.

 

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