2 large eggs
1/2 teaspoon salt
1 cup milk or cream
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon ground nutmeg
2/3 cup light brown sugar, packed
8 tablespoons unsalted butter, warm melted
1 1/2 cups fresh or frozen raspberries, halved
1 teaspoon vanilla
Cinnamon & sugar to sprinkle
Directions - Fresh Raspberry Muffins:
Position the rack in the center of the oven. Preheat the oven to 400 degrees. Grease a standard 12-muffin pan or line with paper cups.
In a medium-sized bowl whisk together flour, baking powder, salt, and nutmeg. Mix thoroughly and set aside.
In large bowl whisk together eggs, milk, brown sugar, warm melted butter (not hot), and vanilla.
Add the flour mixture to the wet ingredients. Mix together with a few light strokes, until the dry ingredients are moistened. Gently fold in halved raspberries. Do not over mix - the batter should not be smooth.
Pour the batter into the muffin cups. Sprinkle the top of each muffin with cinnamon and sugar before baking.
Bake until a toothpick inserted in 1 or 2 of the muffins comes out clean, 12 to 15 minutes. Let cool for 2 to 3 minutes before removing from the pan. If not serving hot, let cool on a rack. Serve fresh raspberry muffin recipe as soon as possible, preferably within a few hours of baking.
Recipe yields 12 raspberry muffins.