Raspberry Cream Muffins Jan Peterson

1 cup fresh raspberries ¾ cup plus 2 Tbsp. sugar, divided

¼ cup butter creamed 1 egg

½ tsp almond extract ½ tsp. vanilla extract

2 ¼ cups flour 3 tsp. baking powder

½ tsp. salt 1 cup half and half

1 cup finely chopped vanilla chips 2 Tbsp. brown sugar

Toss the raspberries with ¼ cup sugar; set aside. In a large mixing bowl, cream the butter and ½ cup sugar. Beat in egg and extracts. Combine, flour, baking powder and salt; add to creamed mixture alternately with cream. Stir in chips and reserved raspberries. Fill greased or paper-lined muffin cups three fourths full. Combine brown sugar and remaining sugar; sprinkle over batter. Bake at 375° for 25-30 minutes or until a toothpick come sour cream. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield 1 dozen