Raspberry Lemonade Muffins

2 1/2 c. Flour

2 1/2 tsp baking powder

1 tsp salt

1 c. sugar

8 oz container sour cream

1 stick butter, melted

Zest from one lemon

1/4 c. fresh lemon juice

1/4 c. milk

2 large eggs, lightly beaten

1 1/2 c. fresh or frozen ripe raspberries

Preheat oven to 400 degrees.

Sift together flour, baking powder, and salt in large bowl. Whisk in dry ingredients.

Stir together sour cream, melted butter, lemon zest, lemon juice, milk, and eggs in a medium bowl.

Make a well in the dry ingredients. Pour in wet ingredients and stir till the come together. Gently fold in the raspberries. Divide amount 12 muffin cups. This is a pretty stiff batter, don't press into cups! Sprinkle the tops generously with sugar.

Bake for 17-20 minutes or until tops have spots of golden brown and a toothpick inserted in center comes out clean. Let cool on a wire rack.