RASPBERRY MUFFINS RECIPES RECIPES
LITTLE RASPBERRY MUFFINS RECIPE - DELICIOUS. MAGAZINE
This easy raspberry muffin recipe works with a variety of fruit, so use what’s available, such as apples, blueberries, pears or blackberries. Or, for an afternoon tea treat with a hidden surprise, bakes these white chocolate strawberry-centre muffins.
Provided by delicious. magazine
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield Makes 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 180C/ fan160C/gas 4. Line a 12-hole bun tray with 12 paper fairy cake cases.
- Sieve the flour, baking powder, bicarbonate of soda and cinnamon into a bowl, then make a well in the centre. Put the yogurt, sugar, egg, sunflower oil and vanilla extract into a jug and whisk with a fork, then pour into the well in the flour. Add the raspberries and briefly fold in – don’t overmix!
- Spoon a generous tablespoonful of the muffin mixture into each paper case. Sprinkle each muffin with the raw or demerara sugar. Bake in the oven for 15 minutes, or until risen and springy. Kids ask an adult to take them out of the oven. To check if they’re cooked, push a cocktail stick into the centre of a muffin – they’re ready if the cocktail stick comes out clean. If they’re not ready, ask an adult to put them back in the oven for a little longer. Cool in the tin on a wire rack.
Nutrition Facts : Calories , FatContent , ProteinContent , CarbohydrateContent , FiberContent
FRESH RASPBERRY MINI CORN MUFFINS RECIPE | INA GARTEN ...
I can’t write a cookbook about comfort food without including corn muffins; they’re my guilty pleasure. Corn muffins can be dry and tasteless but allowing the batter to sit for 15 minutes gives the dry ingredients time to absorb the wet ones and results in moister muffins. This is a variation on my favorite Raspberry Corn Muffins from The Barefoot Contessa Cookbook made with fresh raspberries instead of raspberry jam.
Provided by Ina Garten
Total Time 50 minutes
Cook Time 15 minutes
Yield 48 muffins
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Arrange two racks evenly spaced in the oven. Generously spray two mini muffin pans (24 mini muffins each) with the baking spray, including the tops of the pans.
- In a large bowl, whisk together the flour, granulated sugar, cornmeal, baking powder, and salt. In a separate bowl whisk together the milk, eggs, and butter. Make a well in the middle of the dry ingredients, pour the wet ingredients into the well, and stir with a rubber spatula, just until combined. (Don’t worry if it’s a little lumpy.) Set the batter aside for 15 minutes.
- When the batter has rested, fold the raspberries into the batter with the spatula. With a small (1 3/4-inch) ice cream scoop (you can also use a spoon), fill each muffin cup with a rounded scoop of batter, making sure each one contains some raspberries. Sprinkle the full 2 tablespoons of turbinado sugar on the muffins.
- Bake for 20 minutes, until the muffins spring back when gently touched and a cake tester comes out clean. Serve warm or at room temperature.
- Make ahead: Prepare the batter completely, cover, and refrigerate. Scoop and bake the next day.
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One sip and you'll likely agree that this is the best flavored tea you've ever tasted. —Chris Wilson, Sellersville, Pennsylvania
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- Transfer to a wire rack to cool. Best eaten on the day of making.
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RASPBERRY ICED TEA RECIPE: HOW TO MAKE IT - TASTE OF HOME
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