Back to the Restaurant
 BECKY'S RASPBERRYMUFFINS

PASTA

2 cups flour
3 Tbsps. sugar
1 Tbsp. baking powder
dash of salt

 1 large egg, beaten
3/4 cup milk
3 Tbsps. melted butter
2 cup fresh or frozen raspberries

Preheat oven to 375'. Mix the dry ingredients together. Mix the egg, butter,and milk together and fold into the dry ingredients. Gently fold the raspberriesinto the other ingredients. Grease the muffin tins and fill three-quartersfull with the batter. Bake for 30 minutes or until done.

Monthly Recipes:
  • January - Smoked Salmon Raviolis
  • February - Raspberry Duckling
  • March - Blackened Scallops With Ginger-Pineapple Salsa
  • April - Coffee Butter Crunch Pie
  • May - Caesar Salad
  • June - Chocolate Strawberry Shortcake
  • July - Raspberry Muffins
  • August - Blueberry Coffeecake
  • September - Apple Cobbler
  • October - Medallions Of Venison With A Rosemary, Wild Cherry, & Bourbon Glaze
  • November - Maple Walnut Salad Dressing
  • December - Grandma's Christmas Tree Cookies