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Raspberry Cream Muffins Jan Peterson

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

cup butter creamed 1 egg

tsp almond extract tsp. vanilla extract

2 cups flour 3 tsp. baking powder

tsp. salt 1 cup half and half

1 cup finely chopped vanilla chips 2 Tbsp. brown sugar

 

Toss the raspberries with cup sugar; set aside. In a large mixing bowl, cream the butter and 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