RASPBERRY MUFFINS
These raspberry muffins are our Christmas morning tradition.
Provided by Tiffany Thomas Greene
Categories Muffins
Time 55m
Yield 24
Number Of Ingredients 10
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.
Nutrition Facts : Calories 158.6 calories, Carbohydrate 19.7 g, Cholesterol 24.5 mg, Fat 7.9 g, Fiber 0.5 g, Protein 2.6 g, SaturatedFat 1.3 g, Sodium 112.6 mg, Sugar 10.4 g
RASPBERRY MUFFINS
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.
Nutrition Facts :
EASY RASPBERRY MUFFINS
-Dawn Wright, Moline, Michigan
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 243 calories, Fat 10g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 165mg sodium, Carbohydrate 32g carbohydrate (15g sugars, Fiber 2g fiber), Protein 6g protein.
RASPBERRY BOUQUET MUFFINS
Yield 12 Muffins
Number Of Ingredients 17
Steps:
- 1. Preheat the oven to 375°F. 2. Sift the dry ingredients together in a large bowl. Add the raspberries and toss to coat. (This will keep them from bleeding into the rest of the muffin.) 3. Whisk the wet ingredients in a medium bowl or blend in a food processor. Pour the wet ingredients into the dry mixture. Stir just until mixed, taking care not to break the raspberries. Do not overstir. 4. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top. 5. Bake for 15 to 20 minutes. 6. Cool the muffins at least 15 to 20 minutes before removing from the tin.
Nutrition Facts : Nutritional Facts Serves
SUGAR-TOPPED RASPBERRY MUFFINS
Muffins packed with raspberries and topped with coarse sugar crystals - a delightful breakfast made using Gold Medal® all-purpose flour.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Grease 12 medium muffin cups with shortening, or line with paper baking cups.
- In large bowl, mix flour, granulated sugar, baking powder, salt and nutmeg. Stir in egg, milk, butter and vanilla just until blended. Gently fold in raspberries. Divide batter among muffin cups, using 1/4 cup batter for each cup. Sprinkle sugar crystals over batter.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan to wire rack.
Nutrition Facts : Calories 170, Carbohydrate 29 g, Cholesterol 30 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Muffin, Sodium 210 mg, Sugar 13 g, TransFat 0 g
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