1 cup fresh raspberries, clean & halved if large
2 cups all-purpose flour
1/3 cup granulated sugar
4 teaspoons baking powder
Dash of salt
1 large egg
3/4 cup plus 2 Tablespoons milk
1/4 cup melted butter
1/2 cup chopped pecans or walnuts
Cinnamon sugar (optional)
Heat oven to 400 degrees.
Grease and flour a 12 cup muffin pan.
Rinse and drain raspberries.
In a mixing bowl, combine flour, sugar, salt and baking powder.
In another smaller bowl, whisk milk and egg. Add the milk and egg mixture to the dry ingredients along with the melted butter. Mix lightly to combine, just until ingredients are moistened. Batter will be somewhat lumpy.
Sprinkle raspberries and nuts over the batter and gently fold into the batter.
Spoon into the prepared muffin pans. Sprinkle cinnamon sugar on tops if desired.
Bake 18-21 minutes until cake tester comes out clean.
Cool on wire rack for 5-10 minutes before removing muffins from pans.