MUFFINS WITH HEAVY CREAM RECIPES
SAVORY CREAM MUFFINS | RACHAEL RAY IN SEASON
Provided by Rachael Ray Every Day
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees . Grease a standard 12-cup muffin pan.
- In a large bowl, whisk together the flour, baking powder, sugar and salt. Drizzle the cream on top; stir gently with a rubber spatula until the dough barely comes together. Spoon the dough into the muffin cups. Using a pastry brush, dab the melted butter on top. Bake until golden-brown, about 20 minutes. Let cool for 10 minutes in the pan. Serve warm or at room temperature.
RASPBERRY CREAM MUFFINS RECIPE: HOW TO MAKE IT
"It took me a couple of batches to perfect these muffins," writes Stephanie Moon, of Boise, Idaho, "but my family thinks this version is the best! And since they always gobble them up fast, I have to agree." TIP: Gently stir the raspberries into the batter, so they don't break apart.
Provided by Taste of Home
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- In a small bowl, toss raspberries with 1/4 cup sugar; set aside. In a large bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in egg and extracts. Combine the flour, baking powder and salt; add to creamed mixture alternately with cream, just until moistened. Stir in chips and reserved raspberries. , Fill greased or paper-lined muffin cups three-fourths full. Combine brown sugar and remaining sugar; sprinkle over batter. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 299 calories, FatContent 11g fat (7g saturated fat), CholesterolContent 41mg cholesterol, SodiumContent 266mg sodium, CarbohydrateContent 45g carbohydrate (18g sugars, FiberContent 1g fiber), ProteinContent 5g protein.
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"It took me a couple of batches to perfect these muffins," writes Stephanie Moon, of Boise, Idaho, "but my family thinks this version is the best! And since they always gobble them up fast, I have to agree." TIP: Gently stir the raspberries into the batter, so they don't break apart.
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