1/2 c. butter
1 1/2 c. sugar
2 large eggs
2 c. flour
2 tsp. baking powder
1/2 c. milk
2 1/2 c. raspberries (fresh or
frozen but drain liquid)
2 Tbsp. sugar

Heat oven to 375 degrees. Bake 25 to 30 minutes. Cream butter
and sugar until fluffy. Add egg one at a time. Mix until well
blended. Sift dry ingredients. Add alternately with milk to
egg and butter mixture. Mash 1/2 cup of berries. Stir into
mixture by hand. Fold in remaining berries. Grease muffin
tins or use paper liners. Fill each cup 3/4 full. Sprinkle
the top with sugar. Don't forget this step, it makes muffins
crusty and brown. Cool 1/2 hour. Then indulge.