Raspberry Muffin Food

RASPBERRY MUFFINS

Steps:

• Preheat over to 375°F and line a muffin pan with liners and set aside.
• In a large mixing bowl or stand mixer, cream together the butter and sugar.
• Beat in egg and vanilla until combined, the mixture will be a bit lumpy, that's okay.
• Whisk together the flour (except the extra tablespoon, baking powder, and salt in a separate bowl.
• Slowly add buttermilk and flour mix, alternating between each until incorporated in the butter mix. Scrape the sides of the bowl as needed. Beat the mixture until completely combined.
• In a small bowl, toss the raspberries with the tablespoon of flour that was set aside earlier, making sure to coat. Then gently fold in about half OR ALL of the raspberries. See notes.
• Add about 1/4 cup of batter to each muffin liner.
• Load up the tops of the muffins with remaining raspberries.
• In a mixing bowl, beat crumble ingredients until it looks like, well... a crumble. Sprinkle the crumble on the tops of the muffins.
• Reduce oven heat to 350°F and bake muffins for 18-20 minutes. A toothpick should come clean from the center aside from potential raspberry juice.

RASPBERRY MUFFINS

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.

EASY RASPBERRY MUFFINS

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.

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 STREUSEL MUFFINS

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.

BLUEBERRY-RASPBERRY MUFFINS WITH STREUSEL TOPPING

Steps:

• Preheat the oven to 400 degrees F. Line a standard 12-cup muffin tin with paper liners.
• To make the topping, in a medium bowl, mix together the topping ingredients until crumbly. Set aside.
• In a bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
• In a large bowl, beat the eggs with the melted butter. Add the buttermilk and lemon zest and whisk to combine. Add the dry ingredients to the wet and stir just to combine. (Batter will still be somewhat lumpy; do not overmix.) Gently fold in the blueberries and raspberries so the berries do not break open and pour into the prepared muffin tin. Crumble the streusel topping over the muffins and bake until golden brown and a toothpick inserted into the center comes out clean, about 20 minutes.
• Let cool in the tins for 10 minutes, then remove and cool on wire racks.

RASPBERRY MUFFINS

Steps:

• Preheat oven to 350 degrees. Butter muffin pan. Place vanilla pod and seeds in a small saucepan with butter, and place over low heat until melted. Remove pan from heat, and let the mixture cool. Discard vanilla pod.
• Sift the flour, sugar, baking powder, ginger, cinnamon, and salt into a bowl large enough to accommodate the ingredients, with ample room for mixing. Whisk together.
• Add the butter mixture and eggs to the dry mixture; pour in the buttermilk. Stir the mixture with a spatula or wooden spoon just until combined. The batter should be slightly lumpy.
• Add the berries. (If you prefer, substitute 2 cups of another fruit, such as peeled and chopped apples or pears.) Stir with a spatula just until combined, being careful not to overmix.
• Spoon batter into prepared pan, filling cups completely. Using 2 cups crumb topping, sprinkle muffins generously; press gently to adhere. Bake until golden, 25 to 30 minutes. Transfer to wire rack to cool.

BLUEBERRY-RASPBERRY MUFFINS

Steps:

• Heat oven to 375ºF.
• Mix blueberries and raspberries. Toss half of berry mixture with 2 Tbsp. flour. Mix remaining flour, baking powder, baking soda and salt.
• Beat cream cheese, butter and granulated sugar in large bowl with mixer until blended. Add milk, eggs, lemon juice and vanilla; mix well. Add flour mixture; stir just until moistened. Gently stir in berry mixture.
• Spoon into 12 muffin cups sprayed with cooking spray. Top with remaining berries; sprinkle with coarse sugar.
• Bake 20 to 22 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove to wire racks; cool completely.

RASPBERRY JAM MUFFINS

Steps:

• Heat the oven to 375 degrees Fahrenheit.
• Mix melted margarine, sugar, brown sugar, milk, flour, baking powder and salt together.
• Place muffincups in a twelve cup muffin tin.
• Fill each muffin cup half-way.
• Place a half tablespoon of jam in the center each.
• Add remaining batter to fill each cup nearly full.
• Using a toothpick or something thin, like a bamboo skewer, swirl the jam into the batter a bit, but not too much.
• Bake for 15 minutes and start checking for doneness.
• Mix cinnamon and sugar together.
• When muffins come out of the oven, sprinkle sugar mix on top of each one. The jam will still be wet enough to hold the sugar.

RASPBERRY LEMON MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
• In a large bowl, mix together the yogurt, oil, lemon juice, egg whites, and, if using, lemon extract. In a separate bowl, stir together the flour, 3/4 cup sugar, baking powder, salt, and lemon zest. Add the wet ingredients to the dry, and mix until just blended. Gently stir in the frozen raspberries. Spoon batter evenly into the prepared muffin cups. Sprinkle remaining sugar over the tops for decoration, if desired.
• Bake for 15 to 17 minutes in the preheated oven, or until the top springs back when lightly touched. Cool muffins in the tin on a wire rack.

RASPBERRY & CHOCOLATE MUFFINS

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.