What is your favorite part of a muffin?

Mine is the muffin top. I love the smooth texture and how at times the top gets a little sticky. When I lived in Montana we had a cute kitchen gadget store downtown called, "Pizazz." I found a muffin top pan, which is basically a very shallow but wide muffin pan. I sometimes forget that I have this pan, but this morning I brought it out to make Raspberry Muffins. I don't typically bake for breakfast unless it is the weekend, but I woke up early this morning and had some raspberries to use up.


Raspberry Muffins
3/4 cup milk
1/4 cup vegetable oil
1 large egg
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup fresh or frozen raspberries

Heat oven to 400 degrees. Grease bottoms only of 12 medium muffin cups with shortening, or line with paper baking cups. Beat milk, oil and egg in large bowl with fork or wire whisk. Stir in flour, sugar, baking powder and salt all at once just intil flour is moistened (batter will be lumpy). Fold in raspberries. Divide batter evenly among muffin cups. Bake 20-25 minutes or until golden brown. Remove from pan to wire rack. Serve warm if desired.