2 c. enriched flour
1/2 c. sugar
1 tsp. salt
1/2 tsp. baking soda
2 tsp. baking powder
6 tbsp. butter
1 egg, slightly beaten
1 c. buttermilk
1 c. raspberries

Mix together flour, sugar, salt, soda and baking powder. Cut in butter with 2 knives, or pastry blender. Add slightly beaten egg and buttermilk; mix just enough to moisten dry ingredients. Fold in berries. Fill well oiled muffin pans 2/3 full. Bake at 400 degrees for about 25 minutes. Makes 15 muffins.