Ingredients Jump to Instructions ↓

  1. 1/2 cup butter/

  2. 1 stick butter/

  3. 4 oz (at room temperature)

  4. 1 cup sugar

  5. 2 eggs

  6. 1/2 cup milk

  7. 2 cups all-purpose flour

  8. 2 teaspoons baking powder

  9. 1/2 teaspoon salt

  10. 1 cup fresh raspberries Some powdered sugar (for sprinkling)

Instructions Jump to Ingredients ↑

  1. In a mixing bowl, cream butter and sugar with an electronic hand mixer. Add eggs and mix well. Stir in milk. Add all-purpose flour, baking powder, and salt to the mixture and continue to blend with the hand mixer. Gently fold in the raspberries. Lay out a mini muffin pan and arrange mini baking cups. Fill the baking cups with the mixture (about 2/3 full). Sprinkle the tops with a little powdered sugar. Bake in a preheated 375 degree oven for about 25 to 30 minutes, or until lightly browned.


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