2 c. flour
1/2 c. sugar
2 tsp. baking powder
1 tsp. salt
6 tbsp. butter
1 egg lightly beaten
1 c. buttermilk
1 c. raspberries (thawed and well drained)

Combine flour, sugar, baking powder and salt. Cut in butter. Add egg and buttermilk. Mix just until dry ingredients are moist. Fold in berries. Fill greased or paper lined muffin tins 2/3 full.

Bake at 400°F for 20 to 25 minutes.