Thimbleberry Inn's Red Raspberry Muffin

1/4 c, margarine
1/2 c sugar
2 eggs
4 tsp Baking Powder
1 tsp salt
2/3 c milk
1 1/2 c fresh raspberries

Cream margarine and add sugar gradually. Add eggs. Mix dry ingredients. Add alternately with milk to egg mixture. Wash the berries. Stir gently into the batter. Fill 18 well greased muffin cups 1/2 to 2/3 full. Bake at 400 degrees for about 20 minutes. Dust with powdered sugar before serving.