Raspberry Muffins
These raspberry muffins are our Christmas morning tradition.
all-purpose flour
2 ¼
cups
baking powder
1
tablespoon
ground cinnamon
1 ½
teaspoons
salt
⅜
teaspoon
eggs
3
large
milk
1 ½
cups
white sugar
1
cup
white sugar
2
tablespoons
vegetable oil
¾
cup
frozen raspberries
¾
cup
 Preheat the oven to 400 degrees F (200 degrees C). Grease two 12-cup muffin tins.
  Mix flour, baking powder, cinnamon, and salt together in a large bowl until well combined.
  Beat eggs lightly in a separate bowl. Stir in milk, 1 cup plus 2 tablespoon sugar, and oil. Add egg mixture to the flour mixture and stir to combine. Carefully fold in raspberries.
  Spoon batter into the prepared muffin cups.
  Bake in the preheated oven until light golden brown on top, 15 to 17 minutes. Cool in the tins briefly, then transfer to a wire rack to cool completely, about 25 minutes.
