2 c. self-rising flour
1 c. sugar
2 medium eggs
6 Tbsp. butter
1 tsp. almond extract
1 c. milk
3/4 c. fresh raspberries
Preheat oven to 400 degrees. Mix first three ingredients in a bowl and set
aside. Beat sugar, eggs and butter together. Add milk and almond
extract. Mix. Slowly add dry ingredients to wet ingredients. Mix
well but do not overmix. Gently mix berries into batter and spoon
into 18 muffin cups. Bake at 400 degrees for 15 to 20 minutes.
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