Combine the flour, sugar, baking powder and salt in a small bowl.
1
In a second bowl whisk together the egg, half-and-half, melted butter and vanilla extract.
2
Gradually whisk the dry ingredients into the wet until fully combined.
3
Gently fold in the raspberries.
4
Some may break. It’s okay!
5
Fill all 12 cups of a lined muffin tin about 3/4ths of the way full with the batter.
6
Bake at 400F for 20-22 minutes.
7
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