Delicious

1-3/4	C	all-purpose flour
2	tsp.	baking powder
1/2	C	butter
1	C	sugar
2	eggs	lightly beaten
1/2	C	milk
1	tsp.	vanilla
1-1/2	C	fresh raspberries
		additional sugar

Combine flour and baking powder, set aside. In a large mixing bowl, cream butter and sugar. Add eggs, mix well. Combine milk and vanilla, add to creamed mixture alternately with flour mixture. Fold in the raspberries. Fill greased muffin tins two-thirds full. Sprinkle with sugar. Bake at 375F for 20-25 minutes or until center of muffin springs back when lightly touched. Makes 12 muffins.