Equipment: Digital Scale (preferred), Muffin Pan, Mixing Bowls, Measuring Cups and Spoons, Electric Mixer, Whisk, Cooling Rack

Before You Dive In – Prep: Please read!

• Bring butter and egg to room temperature
• Preheat the oven to 425 degrees Fahrenheit (220 C)
• Grease or line muffin wells (we like to use our non-stick baking Goop)

Make muffins!

Step 1: Combine the half and half and vinegar in a liquid measuring cup. Set aside.

Step 2: In a large bowl, beat together the softened butter and sugar until well blended.

Step 3: In a medium bowl, whisk together the dry ingredients.

Step 4: In a small bowl, whisk together egg and vanilla. Add the egg mixture to the half and half mixture. Whisk until combined.

Step 5: Add the flour blend to the creamed butter and sugar. Mix with a heavy spoon or beat on low until combined. Stir in the  combined egg mixture, or beat on low until ingredients are moistened.

Step 6: Two choices for adding raspberries – A) Fill middle of muffins with berries OR B) Fully integrate berries into the mix.

A) Fill prepared muffin wells with a heaping tablespoon of batter. Place raspberries in the middle (about 4-5) and then top with another heaping tablespoon of batter. Sprinkle tops with turbinado sugar, (optional.)

B) Gently fold raspberries into batter. Use a scoop or tablespoon to fill muffin wells 3/4 of the way full, (we use a blue #16, 2 oz scoop.) Sprinkle tops with turbinado sugar, (optional.)

Step 7: Place muffin pan in the center of a preheated 425 F/20 C oven and bake for 10 minutes. Reduce oven to 375 F/190 C and bake for another 8 minutes or until toothpick inserted in the center comes out clean. Tops of muffins should appear light golden brown.

Step 8: Remove pan from the oven and place on a cooling rack for about 5-10 minutes. Pop muffins out of wells and allow to continue cooling on the rack top side down – if you can wait that long!

Enjoy!