Sugar-Crusted Raspberry Muffins

This recipe came from Real Simple. Real Simple is a magazine Food Gal has had a subsrciption to on and off over the 3-4 years. Food Gal highly recommends the magazine. Here is a link to the recipe - Sugar-Crusted Raspberry Muffins Noteable changes - didn't use salt, had skim milk on hand, substituted this for the whole milk. In a one day cooking seminar, Food Gal learned that the quality of the flour really makes a difference. Two brands that were recommended to me and that I bake with now are King Arthur and White Lily. I have pretty much found King Arthur everywhere, but White Lily I have seen at Meijer.

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Food Guys says: I was stuffed when they first came out of the oven, so I didn't have a muffin until the next day. Let's just say that I had 3 or 4 of them by the time lunch time came around. It had been a long time since I'd had a muffin, and these were pretty good. Imagine a blueberry muffin, only with raspberries substituted. I rank this one:

Food Gal says: I thought these muffins were great and fairly easy to make. I had them warm first. Then I cooled them a bit and stuck them in a ziploc. They were even better cold. Nice and moist! I rate this dish: