1 1/2 c. flour
1 tsp. salt
1 tsp. cinnamon
1 tsp. baking soda
3 tbsp. shortening
3/4 c. sugar
1 egg
1 c. sour milk
1 c. fresh raspberries
2 tbsp. flour

Into bowl, sift together flour, salt, cinnamon and soda. Set aside. In another bowl, cream shortening with sugar. Add egg. Add milk, alternating with flour mixture. Dust berries with 2 tablespoons flour. Gently fold into muffin batter.

Bake in greased or lined muffin tins in 425 degree oven for 20 to 25 minutes.