Raspberry Cream Muffins

Tip: Gently stir the raspberries into the batter, so they don't break apart.

1 cup fresh raspberries (I've used frozen and blue berries, etc.)

3/4 cup plus 2 Tbsp. sugar, divided

1/4 cup butter, softened

1 egg

1/2 tsp. almond extract

1/2 tsp. vanilla extract

2 1/4 cups flour (I've substituted 1 cup with whole wheat flour)

3 tsp. baking powder

1/2 tsp. salt

1 cup half-and-half

1 cup finely chopped vanilla or white chips

2 Tbsp. brown sugar

In a small bowl, toss berries with 1/4 cup sugar; set aside. In a large mixing bowl, cream butter and 1/2 cup sugar. Beat in egg and extracts. Combine the flour, baking powder and salt; add to creamed mixture alternately with cream. Stir in chips and reserved berries.

Fill greased or paper-lined muffin cups 3/4 full. Combine brown sugar and remaining sugar; sprinkle over batter. Bake at 375 deg. for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.