Raspberry Muffins

by Beth Paiva

Ingredients

1 cup butter

1 cup sugar

2 large eggs

3 cups all-purpose-flour

1/2 tsp. salt

1/8 tbsp. double-acting baking powder

1 tsp. vanilla

1/8 tsp. baking soda

1 cup raspberry wine

1/2 cup minced fresh raspberries

Directions

1. Preheat oven to 400°
2. In a large bowl, cream together the butter and sugar until the mixture is light and fluffy.
3. Beat in the eggs one at a time
4. Add baking powder, and baking soda.
5. Stir in Raspberry Wine and vanilla.
6. Add the 3 cups of flour to the fresh raspberries and mix.
7. Stir into the muffin mixture.
8. Spoon batter into a muffin pan.