Ingredients
2 cups all-purpose flour3/4 cup sugar1/4 cup buttermilk blend powder2-1/2 teaspoons baking powder1/2 teaspoon baking soda1 large egg, lightly beaten1 cup milk1/3 cup vegetable oil1 teaspoon lemon juice1 cup fresh raspberries1/2 cup chopped nutsAdditional sugar
Preparation
In a large bowl, combine the first 5 ingredients. Combine egg, milk, oil and lemon juice; mix well. Stir into dry ingredients just until moistened. Fold in raspberries and nuts.
Fill greased or paper-lined muffin cups three-fourths full. Sprinkle with sugar. Bake at 400° until a toothpick inserted in center of muffin comes out clean, 18-20 minutes. Cool in pan 5 minutes before removing to a wire rack.
