2 c. flour
2 tsp. baking powder
1/2 c. milk
1 egg, lightly beaten
1 tsp. vanilla
1 c. plus 1 tbsp. sugar
1/2 tsp. salt
1/2 c. butter, melted & cooled
2 c. fresh or thawed, drained frozen raspberries
1/2 c. walnut pieces

Place 12 paper liners in muffin pan. Stir together flour, 1 cup sugar, baking powder and salt. In another bowl, stir together milk, butter, egg and vanilla. Make a well in middle of dry ingredients; add milk mixture and stir just to combine. Mash 1/4 cup raspberries and stir into batter with a few quick strokes. Fold in remaining berries and nuts. Spoon into muffin cups and sprinkle with remaining 1 tablespoon sugar. Bake at 375 degrees for about 20 to 25 minutes. Remove pan to wire rack, cool 5 minutes before removing muffins from cups; finish cooling on rack.