Raspberry Royal Muffins Recipe

1 cup sugar
1/2 cup butter or margarine,softened
2 eggs
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 teaspoon vanilla
2 1/2 cups fresh or frozen raspberries

For topping:

1 tablespoon sugar
1/4 teaspoon cinnamon

Cream together sugar and butter (do not use melted butter, as the muffins will be flat), add eggs, and mix well. Sift together the flour, baking powder, and salt, and then add these dry ingredients to the butter and egg mixture. Add milk and vanilla, and stir the batter just until dry ingredients are moistened. Gently fold in raspberries. If using frozen berries, do not thaw before adding to the mix. Line muffin tins with paper muffin cups or spray nonstick muffin tins with cooking spray. Fill cups 3/4 full with batter. Top with the cinnamon-sugar mixture. Bake at 350 degrees for 25 to 30 minutes (a bit longer for jumbo muffins). Muffins are done when a toothpick inserted in the center comes out clean. Yield: One dozen regular muffins or 6 jumbo muffins.