1/4 c. shortening
1/2 c. sugar
2 eggs, beaten
4 tsp. baking powder
1 tsp. salt
2/3 c. milk
1 1/2 c. fresh raspberries or well drained frozen

Cream shortening and add sugar gradually. Add eggs. Mix dry ingredients and add alternately with milk to egg mixture. Wash the berries and stir gently into the batter. Fill 18 greased muffin cups 1/2 to 2/3 full. Bake at 400 for about 20 minutes.