RASPBERRY MUFFINS
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 APPLE MUFFINS
I've been searching for a recipe for something like Starbuck's low fat raspberry apple muffins, and this is the closest I've managed to get. It's based on a recipe from Waitrose magazine from February 2000.
Provided by kolibri
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat the oven to 180°C Lightly oil a non-stick muffin tray.
- Sift the flour, baking powder, baking soda and salt into a large bowl.
- Roughly grate the apple, with its skin but without its core, into the bowl.
- Mix it in with the honey and lemon zest.
- Roughly stir in the egg, oil and milk until the batter is just mixed but still a little lumpy.
- Toss the frozen raspberries in the sugar (fresh ones can go straight in) then quickly fold them in to the batter.
- Spoon into the muffin tins, filling each to the top as these don't rise too much.
- Bake for 20 minutes until a thin knife inserted into them comes out clean.
- Let cool in the tin for 10 minutes, then on a wire rack. Enjoy!
Nutrition Facts : Calories 168.2, Fat 3.2, SaturatedFat 0.4, Cholesterol 18, Sodium 141.9, Carbohydrate 31.9, Fiber 2.6, Sugar 9.2, Protein 4.2
RASPBERRY STREUSEL MUFFINS
With a touch of cinnamon, these muffins are great as a breakfast treat or a tasty dessert.
Provided by Food Network
Time 40m
Yield 1 dozen muffins
Number Of Ingredients 13
Steps:
- HEAT oven to 375 degrees F. Coat 12 muffin cups with no-stick cooking spray.
- COMBINE 1 3/4 cups flour, baking powder, salt and lemon peel in large bowl. Make a well in center of mixture. Stir together sweetened condensed milk, egg, melted butter and milk. Add to dry ingredients, stirring just until moistened. Fold in raspberries. Spoon batter into prepared pan, filling cups two-thirds full.
- COMBINE remaining 1/4 cup flour, sugar and cinnamon. Cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse crumbs. Sprinkle evenly over batter.
- BAKE 18 to 20 minutes or until golden brown. Remove from pans immediately.
- One cup frozen raspberries may be used instead of fresh. Thaw, rinse and drain. Pat dry with paper towels.
RASPBERRY & CHOCOLATE MUFFINS
Juicy raspberries and delicious white chocolate form a great partnership in these easy-to-make muffins
Provided by barryfloyd
Time 40m
Yield Makes Muffins
Number Of Ingredients 8
Steps:
- Preheat oven to 200C/400F/gas mark 6. Line your muffin tin with ten paper cases.
- Sieve the flour and baking powder into a large bowl. Add the sugar.
- Melt the butter.In a separate bowl, whisk together the eggs and milk. Pour the melted butter and the egg mix into the flour. Stir but take care not to over mix.
- Stir in half the raspberries. Cut the white chocolate into small chunks and stir them into the mix.
- Spoon the mixture between the cases. Dot with the remaining raspberries. Cook for 15-20 minutes until golden. Let the muffins cool a little before tucking in.
RASPBERRY MUFFINS
A treat for breakfast or tea that can be made year-round with fresh or frozen raspberries. The streusel ingredients make much more streusel than you will need so you can cut it down. I make it all and put the extra streusel in the freezer and then I have streusel whenever I need it. I usually just mix up the streusel in a bowl and work in the butter with my fingertips. I also only get 10 muffins out of this but I have a tendency to really fill up my muffin cups.
Provided by Lvs2Cook
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- For streusel: Pulse 1 cup brown sugar, 1/2 cup flour, 1/4 cup butter, and 1/2 teaspoon cinnamon in a food processor until crumbly.
- For Muffins: Preheat oven to 400º.
- Combine 1 cup flour, whole wheat flour, baking powder, 1 teaspoon cinnamon and salt in a bowl and mix well.
- Stir in the 1/4 cup sugar and 1/4 cup brown sugar.
- Add the milk, 1/2 c butter and egg to the flour mixture and stir until just moistened.
- Fold in the raspberries being careful not to break up the berries too much.
- Spoon the batter into paper-lined muffin cups and sprinkle with the streusel.
- Bake 15 to 20 or until a toothpick inserted in the center of muffin comes out clean.
Nutrition Facts : Calories 297.2, Fat 12.6, SaturatedFat 7.7, Cholesterol 49.5, Sodium 211.2, Carbohydrate 44.2, Fiber 1.9, Sugar 26.8, Protein 3.4
EASY RASPBERRY MUFFINS
-Dawn Wright, Moline, Michigan
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 5 ingredients. Combine egg, milk, oil and lemon juice; mix well. Stir into dry ingredients just until moistened. Fold in raspberries and nuts. , Fill greased or paper-lined muffin cups three-fourths full. Sprinkle with sugar. Bake at 400° until a toothpick inserted in center of muffin comes out clean, 18-20 minutes. Cool in pan 5 minutes before removing to a wire rack.
Nutrition Facts : Calories 243 calories, Fat 10g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 165mg sodium, Carbohydrate 32g carbohydrate (15g sugars, Fiber 2g fiber), Protein 6g protein.
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