Raspberry Orange Muffins Recipes

Steps:

• 1. Position a rack in the middle of the oven and preheat the oven to 375 degrees F. Line twelve 1/2-cup muffin cups with paper liners.
• 2. Whisk the flour, sugar, baking powder, salt and nutmeg together in a medium bowl. Whisk the oil, milk, eggs, and vanilla together in another bowl. Finely grate the zest from the oranges into the wet ingredients.
• 3. Make a small "well" or space in the center of the dry ingredients. Pour the wet ingredients and raspberries into the center. Stir the wet and dry ingredients together with a wooden spoon until the dry ingredients are moistened but still a bit lumpy. (Do not over mix the batter or your muffins will be dense and tough.) Divide the batter evenly among the muffin liners and sprinkle the tops generously with sugar (about 1/2 teaspoon per muffin).
• 4. Bake until golden brown and a toothpick inserted in the centers come out clean, about 25 to 30 minutes, rotating the pan halfway through cooking. Cool muffins in the pan on a rack for 5 to 10 minutes. Turn the muffins out of the pan and cool on the rack. Serve warm or at room temperature.

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.

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:

• Preheat oven to 425 degrees Fahrenheit.
• On a cookie sheet, place 18 foil muffin cups (the kind that don't require a muffin tin obviously!) and lightly spray with nonstick spray.
• In large bowl, combine flour, sugar, baking powder and salt; mix well using a wire whisk.
• In small bowl, combine yogurt, orange juice, orange zest, oil, lecithin, corn syrup, vanilla extract and egg whites; beat well.
• Add to dry ingredients, stir until ingredients are just moistened; use a light hand or the muffins will be tough.
• Carefully fold in the frozen raspberries.
• Use an ice cream scoop to place a dollop of the batter into each muffin cup; I actually ended up with 17 not 18 muffins, but you may as well have 18 cups handy just in case.
• Prepare the topping in a small bowl by combining the 3 T of splenda and the cinnamon; sprinkle about 1/4 tsp on each muffin.
• Bake at 425 degrees Fahrenheit for 18 to 23 minutes (took 20 minutes for me tonight) or until golden brown.
• Cool 5 minutes, and eat'em up!