Recipe #77: Raspberry Buttermilk Muffins

I tried this recipe with both raspberries and blueberries to use up buttermilk from another recipe. It was pretty good. I'd definitely be willing to try it again, though I would like to find a healthy muffin recipe.

Raspberry Buttermilk Muffins
From Allrecipes.com

* 2 cups all-purpose flour
* 1/2 cup sugar
* 2 teaspoons baking powder
* 1 teaspoon salt
* 6 tablespoons butter or margarine
* 1 egg, lightly beaten
* 1 cup buttermilk
* 1 cup fresh or frozen raspberries*

In a bowl, combine flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add egg and buttermilk; mix just until dry ingredients are moistened. Fold in berries. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees F for 25 minutes or until browned.