Sweet Raspberry Muffins Recipes
SWEET RASPBERRY MUFFINS
I like to linger over a cup of coffee and a warm sweet treat on weekend mornings. These moist muffins are perfect because making them ties up so little time in the kitchen. I also serve them with holiday meals for something different. -Teresa Raab, Tustin, Michigan
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, combine biscuit mix and sugar. Cut in butter until the mixture resembles coarse crumbs. Stir in milk just until moistened (batter will be thick). , Spoon about 1 tablespoon of batter into 12 paper-lined muffin cups. Top with 1 teaspoon jam. Spoon the remaining batter (about 1 tablespoon each) over jam. , Bake at 425° for 12-14 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 5 minutes. , Meanwhile, in a small bowl, combine glaze ingredients until smooth. Remove muffins to a wire rack. Drizzle glaze over warm muffins. Serve warm.
Nutrition Facts : Calories 168 calories, Fat 7g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 297mg sodium, Carbohydrate 24g carbohydrate (12g sugars, Fiber 0 fiber), Protein 2g protein.
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 :
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