1-3/4 cups all-purpose flour
2 teaspoons baking powder
1/3 cup shortening or butter
1 cup less 2 tbsp sugar
2 eggs, lightly beaten
1/2 cup milk
1 teaspoon vanilla extract
1 to 2 cups fresh or frozen raspberries
Combine flour and baking powder; set aside. In a large bowl, cream shortening and sugar. Add eggs; mix well. Combine milk and vanilla; add to creamed mixture alternately with flour mixture. Fold in the raspberries.
Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with sugar.
Bake at 375° for 20-25 minutes or until center of muffin springs back when lightly touched.