1/2 c. (1 stick) butter, softened
1 1/4 c. sugar
2 eggs
2 c. all-purpose flour
1/2 tsp. salt
2 tsp. baking powder
1/2 c. milk
2 c. fresh raspberries or blackberries (thaw and drain frozen berries)
3 tsp. sugar
1/4 tsp. fresh nutmeg, ground or cinnamon

Heat oven to 375 degrees. Grease muffin cups. Cream butter and 1 1/4 cups sugar with mixer until light and fluffy. Add eggs, one at a time. Beat well after each addition. Sift salt, baking powder, and flour together. Mix dry ingredients into creamed mixture, alternating with milk. Fold in berries.

Divide batter among the muffin cups. Each should be about 2/3 full. Combine 3 teaspoons sugar and spice. Sprinkle this over batter in cups. Bake about 30 minutes until light golden brown and a toothpick inserted in center comes out clean. Makes about 15 medium muffins.