Very Raspberry Muffins
From midgelet 12 years ago
- 25-30 to make
- Serves 9-12
These muffins are chock full of berries, not overly sweet and great for breakfast or brunch or a snack with just the addition of butter. I normally crush my berries when I use them for muffins so the color bleeds into the batter. Read more I like the look. But keep raspberries whole if you wish. See less
Ingredients
- 2 cups flour shopping list
- 2 tsp baking powder shopping list
- dash salt shopping list
- 1/4 cup sugar shopping list
- 1 tsp vanilla shopping list
- 1 egg fork beaten shopping list
- 1 cup milk shopping list
- 1/2 cup butter melted or olive oil shopping list
- 1- 1 1/2 cups fresh raspberries ( crush for juice if desired ) shopping list
- Note: if using frozen berries: use 3/4 cup milk and 1/4 cup raspberry juice shopping list
How to make it
- Preheat oven to 375F
- Combine dry ingredients
- Combine wet ingredients
- Mix together only to blend
- Stir in the raspberries
- Spoon 3/4 full into muffin cups
- Bake 25-30minutes or tested done
- Sprinkle some granulated sugar over the top
- Serve warm or room temp with butter if desired
- Makes 9 jumbo and about 12 smaller muffins
The Rating
Reviewed by 1 people-
These were really delicious. I cut the recipe in half and got eight muffins. I didn't crush the berries and I used melted butter. The sugar on top was a nice add as these aren't too sweet. I took these to work and everyone loved them. Added a pict...more
frankieanne
in Somewhere loved it
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