Total: 30 min
Bake: 20 min
Yield: 12 servings
2 cups all-purpose flour or whole wheat
1⁄2 cup sugar
2 teaspoons baking powder
1 teaspoon salt
6 tablespoons butter
1 egg, beaten
1 cup buttermilk
1 cup fresh raspberry
3 tablespoon oats (garnish tops)
Combine 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 400ºfor 20 minutes or until browned.
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