Black Raspberry Muffins

Ingredients

• 2 cups all purpose flour 
• 1 tablespoon baking powder 
• 1/2 teaspoon salt 
• 1/2 cup sugar 
• 1 egg, lightly beaten 
• 1/2 cup low fat milk 
• 1/4 cup unsalted butter, melted 
• 1 cup frozen black raspberries, partially thawed 

Method 

Preheat oven to 375°F. Butter 12 muffin tins or line with paper muffin liners. Set aside 1/4 cup flour. Combine remaining flour, baking powder, salt and sugar in a mixing bowl. Stir in remaining ingredients, except berries, just enough to dampen flour. 
Do not over mix. Mixture should be lumpy. Sprinkle reserved flour over berries and gently stir into batter. Fill each muffin tin 2/3 full. Bake 25 minutes or until tester comes out clean when inserted in center. 

This recipe serves 12 people.