Raspberry Muffins

Ingredients

• ½ cups Butter
• 1-¼ cup White Sugar
• 2 whole Eggs
• 1 teaspoon Vanilla Extract
• 2 cups Self-raising Flour (all-purpose Flour)
• 2 teaspoons Baking Powder
• ½ teaspoons Ground Allspice
• 1 pinch Salt
• ½ cups Milk
• 1-⅓ cup Frozen Raspberries

Preparation Instructions

In a large bowl, add butter and sugar and cream together until light and fluffy. Add eggs one at a time, mixing thoroughly after each addition. Add vanilla extract in the meantime.

Mix flour, baking powder, allspice and salt. Add egg, butter and sugar mixture to flour mixture and alternate with milk. Fold in all raspberries.

Fill muffin cups to 2/3 full and bake at 350 degrees F (177 degrees C) for 25-30 minutes. Remove them from the oven when raspberry muffins are baked and wait 10 minutes before serving (they should cool down a little).