2 c. flour
1 tbsp. baking powder
1/2 tsp. salt
2/3 c. sugar
1 egg, beaten
1/3 c. sweet butter, melted
1/2 c. milk
1/2 c. sour cream
1 tsp. vanilla extract
1 1/2 c. fresh raspberries

Sift together flour, baking powder, salt and sugar. Stir in the egg, butter, milk, sour cream, and vanilla, just until moistened. Gently fold in your raspberries. Preheat oven to 400 degrees. Bake for 20 minutes. Makes 12 muffins.