Raspberry Ginger Muffins Food
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 GINGER MUFFINS
Leslie's Featured Recipes. The combination of raspberries and fresh ginger makes these muffins irresistible! Unlike most store-bought muffins, these have fewer than 150 calories each. Consider making extra-they won't last long!
Number Of Ingredients 15
Steps:
- Preheat oven to 375°F (190°C). In a large mixing bowl, combine all-purpose flour, whole wheat flour, sugar, baking powder, baking soda and salt. Set aside. In a separate large mixing bowl, whisk together egg and egg white until frothy, about 30 seconds. Add milk, canola oil, ginger and vanilla, and whisk together. Add wet ingredients to dry ingredients, whisking until all the ingredients are combined (don't over mix). Add raspberries, gently folding them into the batter. In a small bowl, combine oats and sugar. Set aside. Pour batter into 16 paper-lined cups or greased muffin tins; sprinkle top of each muffin with oat and brown sugar mixture. Bake for 20 to 22 minutes, or until cooked through (when a knife inserted in the centre comes out clean). Makes 16 muffins. Per muffin: 144 cal, 3 g pro, 4 g total fat (1 g saturated fat), 24 g carb, 2 g fibre, 11 mg chol, 155 mg sodium
Nutrition Facts :
RASPBERRY STREUSEL MUFFINS
These muffins can be made in minutes for those unexpected guests or quick breakfast. They are perfect for afternoon tea.-Rosemary Smith, Fort Bragg, California
Provided by Taste of Home
Time 35m
Yield 12 muffins.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the flour, sugar and baking powder. In a small bowl, combine the milk, butter and egg. Stir milk mixture into flour mixture just until moistened. , Spoon about 1 tablespoon batter into each of 12 greased muffin cups. Divide half of the raspberries among cups; top with remaining batter, then remaining raspberries. , For topping, combine ingredients until mixture resembles moist crumbs; sprinkle over muffins. Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let stand 5 minutes; carefully remove from pans. Serve warm.
Nutrition Facts : Calories 234 calories, Fat 12g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 176mg sodium, Carbohydrate 29g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
RASPBERRY MUFFINS
Make and share this Raspberry Muffins recipe from Food.com.
Provided by Shelby Jo
Categories Breads
Time 20m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- Mix Bisquick, sugar, milk, and butter to a soft dough. Put a tablespoon of mix in greased muffin tin, covering bottom and around sides. Drop in 1 teaspoon of jam. Divide remaining dough mix over the jam. Bake at 450 for 10-15 minutes.
- *Optional* Stir together the glaze ingredients. Drizzle over top of muffins!
Nutrition Facts : Calories 198.9, Fat 9.6, SaturatedFat 4.8, Cholesterol 17.7, Sodium 273.9, Carbohydrate 26.3, Fiber 0.5, Sugar 14.4, Protein 2.2
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- Preheat the oven to 350 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter, coconut oil or cooking spray (my pan is non-stick and doesn’t require any grease).
- In a large mixing bowl, combine the flour, baking powder, baking soda and salt. Blend well with a whisk.
- In a medium mixing bowl, combine the oil and honey or maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt, vanilla and lemon zest. Mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)
- Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). Gently fold the raspberries into the batter. The mixture will be thick, but don’t worry.
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