Pink Fresh Raspberry Muffins Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease and flour muffin pan or use paper liners. (makes 12 muffins)
• Sift flour, baking powder, and salt together and set aside.
• Cream butter and sugar until light and fluffy. Add eggs and beat well. Add milk. Add flour mixture. Beat until combined.
• Place 3 raspberries in each muffin cup. Add remaining raspberries to muffin mixture and beat well making pink muffin mix.
• Spoon muffin mix evenly into all 12 muffin containers.
• Bake at 350 Degrees F (175 degrees C) for 25 to 30 minutes.

Steps:

• 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.

Steps:

• In a large bowl, combine the first 5 ingredients. Combine egg, milk, oil and lemon juice; mix well. Stir into dry ingredients just until moistened. Fold in raspberries and nuts. , Fill greased or paper-lined muffin cups three-fourths full. Sprinkle with sugar. Bake at 400° until a toothpick inserted in center of muffin comes out clean, 18-20 minutes. Cool in pan 5 minutes before removing to a wire rack.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease two 12-cup muffin tins.
• Mix flour, baking powder, cinnamon, and salt together in a large bowl until well combined.
• Beat eggs lightly in a separate bowl. Stir in milk, 1 cup plus 2 tablespoon sugar, and oil. Add egg mixture to the flour mixture and stir to combine. Carefully fold in raspberries.
• Spoon batter into the prepared muffin cups.
• Bake in the preheated oven until light golden brown on top, 15 to 17 minutes. Cool in the tins briefly, then transfer to a wire rack to cool completely, about 25 minutes.