Perkins Raspberry Muffin Food

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RASPBERRY CREAM MUFFINS



Raspberry Cream Muffins image

"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

Time 40m

Yield 1 dozen.

Number Of Ingredients 12

1 cup fresh raspberries
3/4 cup plus 2 tablespoons sugar, divided
1/4 cup butter, softened
1 large egg
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
2-1/4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup half-and-half cream
1 cup finely chopped vanilla or white chips
2 tablespoons brown sugar

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, Fat 11g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 266mg sodium, Carbohydrate 45g carbohydrate (18g sugars, Fiber 1g fiber), Protein 5g protein.

RASPBERRY MUFFINS



Raspberry Muffins 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

Time 35m

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 :

RASPBERRY SOUR CREAM MUFFINS



Raspberry Sour Cream Muffins image

This is another variation of raspberry sour cream muffins. This one is seedless if you use seedless jam, and better for those of us who don't tolerate seeds in our diet.

Provided by Whisper

Categories     Quick Breads

Time 40m

Yield 12 muffins

Number Of Ingredients 9

2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
1/2 cup butter, softened
2 eggs, beaten
1 cup cultured sour cream
raspberry jam

Steps:

  • Sift together first four ingredients into a mixing bowl.
  • In a separate bowl cream sugar and butter till fluffy light.
  • Blend in eggs, then sour cream.
  • Combine liquid mixture with dry ingredients by stirring till blended; do not beat.
  • Spoon batter into greased muffin cups about half full.
  • Place a teaspoon of jam atop batter, then another spoon of batter over jam.
  • Bake at 350 degrees F for 20-25 minutes.

RASPBERRY CREAM MUFFINS



Raspberry Cream Muffins image

Make and share this Raspberry Cream Muffins recipe from Food.com.

Provided by IAcupcake

Categories     Quick Breads

Time 40m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 13

1 cup fresh raspberry
3/4 cup sugar, divided
2 tablespoons sugar
1/4 cup butter, softened
1 egg
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
2 1/4 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup half-and-half
1 cup white chocolate chips, finely chopped
2 tablespoons brown sugar

Steps:

  • Toss raspberries with 1/4 cup sugar and set aside.
  • Cream butter and 1/2 cup sugar until light and fluffy. Beat in egg and extracts.
  • Combine flour, baking powder, and salt. Add alternately to creamed mix with half and half. Stir in chips and raspberries.
  • Fill paper lined muffin cups 3/4 full. Mix brown sugar and 2T sugar and sprinkle over batter. Bake at 375 degrees for 25-30 minutes until a toothpick comes out clean.

Nutrition Facts : Calories 300, Fat 11.4, SaturatedFat 6.8, Cholesterol 37.2, Sodium 243.3, Carbohydrate 45.6, Fiber 1.3, Sugar 25.8, Protein 4.5

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