RASPBERRY MUFFIN CALORIES RECIPES

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RASPBERRY MUFFINS RECIPE: HOW TO MAKE IT



Raspberry Muffins Recipe: How to Make It image

This was originally a blueberry muffin recipe, but since raspberries grow like crazy around here, I tried them instead. They worked great!

Provided by Taste of Home

Categories     Breakfast    Brunch

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield about 1 dozen.

Number Of Ingredients 9

1-3/4 cups all-purpose flour
2 teaspoons baking powder
1/3 cup shortening
1 cup sugar
2 eggs, lightly beaten
1/2 cup milk
1 teaspoon vanilla extract
1 to 2 cups fresh or frozen raspberries
Additional sugar

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 : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

SUGAR-TOPPED RASPBERRY MUFFINS RECIPE - BETTYCROCKER.COM



Sugar-Topped Raspberry Muffins Recipe - BettyCrocker.com image

Muffins packed with raspberries and topped with coarse sugar crystals – a delightful breakfast made using Gold Medal® all-purpose flour.

Provided by Betty Crocker Kitchens

Total Time 45 minutes

Prep Time 20 minutes

Yield 12

Number Of Ingredients 11

2 cups Gold Medal™ all-purpose flour
1/2 cup granulated sugar
3 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 egg, beaten
1 cup milk
1/4 cup butter or margarine, melted
2 teaspoons vanilla
1 cup fresh or frozen raspberries
2 tablespoons white coarse sugar crystals (decorating sugar) or granulated sugar

Steps:

  • Heat oven to 375°F. Grease 12 medium muffin cups with shortening, or line with paper baking cups.
  • In large bowl, mix flour, granulated sugar, baking powder, salt and nutmeg. Stir in egg, milk, butter and vanilla just until blended. Gently fold in raspberries. Divide batter among muffin cups, using 1/4 cup batter for each cup. Sprinkle sugar crystals over batter.
  • Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan to wire rack.

Nutrition Facts : Calories 170 , CarbohydrateContent 29 g, CholesterolContent 30 mg, FatContent 1 , FiberContent 1 g, ProteinContent 3 g, SaturatedFatContent 2 1/2 g, ServingSize 1 Muffin, SodiumContent 210 mg, SugarContent 13 g, TransFatContent 0 g

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