I initially made this butter to go with some lemon poppyseed muffins, however I wasn’t too thrilled with how the muffins turned out. So I’ll just post the raspberry butter instead. It was really good and we even ate it on pancakes the next day, yum!
– 1/2 cup softened butter
– 1/2 cup fresh raspberries
– 1 to 2 tbsp of powdered sugar (to your liking)
Place all ingredients in a bowl and mash with a spoon. Serve immediately, but can be kept in the refrigerator for a couple of days.