We have a h.u.g.e box of recipes that my mom has collected, or that I cut out from magazines at a very young age (I remember my mom trying convincing a 6-year-old-me that I didn’t need to cutout another chocolate cake recipe). Most of them I have never tried, others are tried and true. This recipe was one of the never tried before. But they will become a tried and true. Though I would consider this much more like a cupcake, but I am not complaining.

1/2 cup butter

1 1/4 cup sugar

2 eggs

2 cups flour

2 teaspoons baking powder

1 teaspoon salt

1/2 cup milk

2 cups raspberries

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Oven:375

Cream the butter, and sugar until light. Add eggs one at a time, beating well after each addition. Combine dry ingredients in a seprete bowl. Alternate the milk and the flour mixture into the creamed butter. fold in the raspberries.  Spoon into greased or lined muffin tins. Bake for 30 minutes.