Ingredients
1-3/4 cups all-purpose flour2 teaspoons baking powder1/3 cup shortening1 cup sugar2 eggs, lightly beaten1/2 cup milk1 teaspoon vanilla extract1 to 2 cups fresh or frozen raspberriesAdditional sugar
Preparation
Combine flour and baking powder; set aside. In a large bowl, cream shortening and sugar. Add eggs; mix well. Combine milk and vanilla; add to creamed mixture alternately with flour mixture. Fold in the raspberries. Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with sugar. Bake at 375° for 20-25 minutes or until center of muffin springs back when lightly touched.
