Ingredients:
1 medium egg, beaten
2 1/2 c. flour
1 medium egg, beaten
2 1/2 c. flour
3/4 c. sugar
1 c. fresh raspberries
1 c. milk
1/2 c. melted butter
3 Tbsp. Raspberry Balsamic
2 tsp. baking powder
pinch of salt
1 c. fresh raspberries
1 c. milk
1/2 c. melted butter
3 Tbsp. Raspberry Balsamic
2 tsp. baking powder
pinch of salt
In a suitably sized bowl, mix together the flour, sugar, baking powder and salt. In another bowl, mix together the egg, milk, butter, and Raspberry Balsamic; then add to the dry ingredients and mix. Do not over mix. Add the raspberries, stirring so they are spread out. Pour into greased muffin tins. Bake at 375°F (190°C) for 25 minutes.
