RASPBERRY MUFFINS

1/2 cup butter
1 1/2 cups sugar
2 large eggs
2 cups cake flour
2 tsp. baking powder
1/2 cup whole milk
2 1/2 cups raspberries, fresh or frozen, liquid drained
2 tsp. sugar (for topping)

Cream butter and sugar until light and fluffy. Add eggs one at a time and beat well. Sift dry ingredients together and add to batter alternately with milk. Mash 1/2 cup of berries and stir in with a spoon. Fold in remaining berries. Grease muffin pans or use liners. Fill cups 2/3 full. Sprinkle with reserved two teaspoons sugar. Bake at 375 degrees for 25-30 minutes. Cool 1/2 hour before serving Makes 16. Can also be baked in a square pan or bundt pan.