Raspberry Vanilla Nut 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.

BANANA RASPBERRY MUFFINS

Steps:

• Sift together flour, baking powder, baking soda, and salt.
• Cream butter with sugar until fluffy.
• Beat in eggs.
• Puree bananas, sour cream and vanilla.
• Alternate dry ingredients and banana mixture to the egg mixture.
• Beat enough to incorporate.
• Fold in raspberries and toasted nuts.
• Spoon into greased muffin tins and bake in a preheated 350 deg F oven for about 25 minutes, until puffed, browned and springy.
• Makes about 15 muffins.

RASPBERRY VANILLA-NUT MUFFINS

Steps:

• Preheat oven to 350 degrees.
• Grease a 12 count muffin tin.
• In a medium bowl mix flour, baking powder, baking soda, salt and sugar together and set aside.
• In a large bowl mix together the yogurt, eggs, extract's, oil and milk.
• Whisk well.
• Add the liquid ingredients to the dry ingredients, stirring constantly until well incorporated.
• Fold in Raspberries.
• Fill each muffin tin 3/4 full and bake for 25 minutes, or until set and golden brown.