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.

RASPBERRY GINGER MUFFINS

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

RASPBERRY STREUSEL MUFFINS

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.

RASPBERRY MUFFINS

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!