Ingredients
2 cups all-purpose flour1/2 cup sugar2 teaspoons baking powder1 teaspoon salt6 tablespoons cold butter, cubed1 egg, lightly beaten1 cup buttermilk1 cup fresh or frozen raspberries
Preparation
In a bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add egg and buttermilk; mix just until dry ingredients are moistened. Fold in berries.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 25 minutes or until browned.
