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 :
RASPBERRY STREUSEL MUFFINS
These muffins can be made in minutes for those unexpected guests or quick breakfast. They are perfect for afternoon tea.-Rosemary Smith, Fort Bragg, California
Provided by Taste of Home
Time 35m
Yield 12 muffins.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the flour, sugar and baking powder. In a small bowl, combine the milk, butter and egg. Stir milk mixture into flour mixture just until moistened. , Spoon about 1 tablespoon batter into each of 12 greased muffin cups. Divide half of the raspberries among cups; top with remaining batter, then remaining raspberries. , For topping, combine ingredients until mixture resembles moist crumbs; sprinkle over muffins. Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let stand 5 minutes; carefully remove from pans. Serve warm.
Nutrition Facts : Calories 234 calories, Fat 12g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 176mg sodium, Carbohydrate 29g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
RASPBERRY COFFEE TIME MUFFIN
The perfect coffee break treat
Provided by Good Food team
Categories Afternoon tea, Breakfast, Brunch, Side dish, Snack, Supper, Treat
Time 50m
Number Of Ingredients 10
Steps:
- Stir 2 tbsp boiling water into the coffee. Set aside for a few mins. Heat oven to 200C/fan 180C/gas 6. Cut out 12 x 10cm squares of baking parchment. Melt the butter, use a little to brush the insides of a deep 12-hole muffin tin, and leave the rest to cool slightly. Line the tin with the paper squares, so they stick up a bit. (Or use paper cases.) Toast half the pine nuts. Strain and mix the coffee with the milk.
- Mix the flour, toasted pine nuts, sugar and bicarbonate of soda in a large bowl. In another bowl, beat the eggs, then mix in the buttermilk, cooled butter and coffee. Stir this into the flour mixture until almost combined - it will need only a few stirs and the mix will feel light and airy. Tip in the raspberries, give a few more stirs to finish the mixing, but don't overbeat or the mix will toughen. Spoon the mix into the muffin tins - they will be very full.
- Scatter the rest of the pine nuts on top, and bake for about 25 mins until risen and golden. Let them cool in the tin a few minutes, then move to a cooling rack. Eat within 2 days.
RASPBERRY MUFFINS
Even people who dash off most mornings without breakfast will sit with family during the holidays to linger over a warm muffin and a steaming cup of coffee. These delicious raspberry muffins are quick to make, leaving ample time to savor these special moments.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 1 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter muffin pan. Place vanilla pod and seeds in a small saucepan with butter, and place over low heat until melted. Remove pan from heat, and let the mixture cool. Discard vanilla pod.
- Sift the flour, sugar, baking powder, ginger, cinnamon, and salt into a bowl large enough to accommodate the ingredients, with ample room for mixing. Whisk together.
- Add the butter mixture and eggs to the dry mixture; pour in the buttermilk. Stir the mixture with a spatula or wooden spoon just until combined. The batter should be slightly lumpy.
- Add the berries. (If you prefer, substitute 2 cups of another fruit, such as peeled and chopped apples or pears.) Stir with a spatula just until combined, being careful not to overmix.
- Spoon batter into prepared pan, filling cups completely. Using 2 cups crumb topping, sprinkle muffins generously; press gently to adhere. Bake until golden, 25 to 30 minutes. Transfer to wire rack to cool.
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
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