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Sugar-Topped Raspberry Muffins

Betty Crocker Kitchens
  • 45 minutes
  • Serves 12

INGREDIENTS

1 cup

Raspberries, fresh or frozen

1

Egg

1/4 cup

Butter or margarine

3 tsp

Baking powder

2 cups

Gold medal all-purpose flour

1/2 cup

Granulated sugar

1/4 tsp

Nutmeg, ground

1/4 tsp

Salt

2 tbsp

Sugar crystals, white coarse

2 tsp

Vanilla

1 cup

Milk