- 1 egg, beaten
- 2-½ cups of flour
- 1 cup of fresh raspberries
- 1 cup milk
- ½ cup Butter Olive Oil
- 3 Tbsp. Raspberry Balsamic
- 2 Tsp Baking Powder
- Pinch of salt
Directions:
Preheat oven at 375°F. In a medium bowl, mix together the flour, baking powder, and salt. In another bowl, mix together the egg, milk, oil, and balsamic. Add the wet mix to the dry mix and stir until well combined. Add the raspberries and stir. Pour into greased muffin tins. Bake for 25 minutes.
