Raspberry Muffins, Blueberry Raspberry Yogurt Muffins and Finally Banana Chocolate Chip Muffins

Raspberry Muffins

1/4 c. butter
1/2 c. sugar

2 eggs, beaten

2 c. flour

4 tsp. baking powder

1 tsp. salt

2/3 c. milk

1 1/2 c. fresh raspberries, or well drained frozen berries

Preheat oven to 375 degrees.
Cream butter and sugar; add eggs; add milk.
Mix dry ingredients, then gently stir in berries.
Bake at 375 degrees for 30 minutes.
Sprinkle a little brown sugar on top. Makes 12 Large muffins.

2 Variations of this breakfast muffins that I've tried out:

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Blueberry Raspberry Yogurt Muffins

1/4 c. butter

1/2 c. sugar
2 eggs, beaten
2 c. flour
4 tsp. baking powder
1 tsp. salt
2/3 c. milk

275gm of Raspberry Yogurt
1 1/2 c. fresh Blueberries, or well drained frozen blueberries

Preheat oven to 375 degrees.

Cream butter and sugar; add eggs; add milk.

Mix dry ingredients, add yogurt, then gently stir in berries.

Bake at 375 degrees for 30 minutes.

Makes 12 Large muffins.

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Banana Chocolate Chip Muffins

1/4 c. butter

1/2 c. sugar
2 eggs, beaten
2 c. flour
4 tsp. baking powder
1 tsp. salt
2/3 c. milk
3 ripe Banana's

1 tsp Vanilla

1 Cup Chocolate Chips

Preheat oven to 375 degrees.

Cream butter and sugar; add eggs; add milk.

Mix dry ingredients.

In a separate bowl, mash banana's with vanilla, add to batter.

Gently stir in Chocolate Chips.

Bake at 375 degrees for 30 minutes.

Makes 12 Large muffins