1785 - July Recipe

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BECKY'S RASPBERRY MUFFINS

PASTA

2 cups flour
3 Tbsps. sugar
1 Tbsp. baking powder
dash of salt
1 large egg, beaten
3/4 cup milk
3 Tbsps. melted butter
2 cup fresh or frozen raspberries

Preheat oven to 375'. Mix the dry ingredients together. Mix the egg, butter, and milk together and fold into the dry ingredients. Gently fold the raspberries into the other ingredients. Grease the muffin tins and fill three-quarters full with the batter. Bake for 30 minutes or until done.

Monthly Recipes:

January - Smoked Salmon Raviolis
February - Raspberry Duckling
March - Blackened Scallops With Ginger-Pineapple Salsa
April - Coffee Butter Crunch Pie
May - Caesar Salad
June - Chocolate Strawberry Shortcake

July - Raspberry Muffins
August - Blueberry Coffeecake
September - Apple Cobbler
October - Medallions Of Venison With A Rosemary, Wild Cherry, & Bourbon Glaze
November - Maple Walnut Salad Dressing
December - Grandma's Christmas Tree Cookies

PASTA
2 cups flour 3 Tbsps. sugar 1 Tbsp. baking powder dash of salt	1 large egg, beaten 3/4 cup milk 3 Tbsps. melted butter 2 cup fresh or frozen raspberries
Preheat oven to 375'. Mix the dry ingredients together. Mix the egg, butter, and milk together and fold into the dry ingredients. Gently fold the raspberries into the other ingredients. Grease the muffin tins and fill three-quarters full with the batter. Bake for 30 minutes or until done.

Monthly Recipes:
January - Smoked Salmon Raviolis February - Raspberry Duckling March - Blackened Scallops With Ginger-Pineapple Salsa April - Coffee Butter Crunch Pie May - Caesar Salad June - Chocolate Strawberry Shortcake	July - Raspberry Muffins August - Blueberry Coffeecake September - Apple Cobbler October - Medallions Of Venison With A Rosemary, Wild Cherry, & Bourbon Glaze November - Maple Walnut Salad Dressing December - Grandma's Christmas Tree Cookies