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Technically, I could also call these Raspberry Cobbler Cupcakes. That’s kind of what they are. You can substitute ANY fruit you have onhand: chunks of pear, cherries, blackberries, blueberries, chunks of apple.
They’re little. And lovely. And sweet.
Preheat oven to 350 degrees.
Combine flour with sugar, then whisk in milk. Whisk in melted butter and vanilla.
Pour 1/4 cup batter into greased muffin tins. Sprinkle a few raspberries on top.
Bake at 350 degrees for 45 minutes or until golden brown and crisp around the edges.
Invert onto a cooling rack and serve warm with vanilla ice cream or whipped cream.