by Beth Paiva
1 cup butter
1 cup sugar
2 large eggs
3 cups all-purpose-flour
1/2 tsp. salt
1/8 tbsp. double-acting baking powder
1 tsp. vanilla
1/8 tsp. baking soda
1 cup raspberry wine
1/2 cup minced fresh raspberries
Preheat oven to 400°
In a large bowl, cream together the butter and sugar until the mixture is light and fluffy.
Beat in the eggs one at a time
Add baking powder, and baking soda.
Stir in Raspberry Wine and vanilla.
Add the 3 cups of flour to the fresh raspberries and mix.
Stir into the muffin mixture.
Spoon batter into a muffin pan.