Easy Raspberry Muffins Recipe

Easy Raspberry Muffins Recipe photo by Taste of Home

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—Dawn Wright, Moline, Michigan

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Easy Raspberry Muffins Recipe

Prep: 15 min. Bake: 20 min.

Yield: 12 Servings

15 20 35

Ingredients

2 cups all-purpose flour
3/4 cup sugar
1/4 cup buttermilk blend powder
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 egg, lightly beaten
1 cup milk
1/3 cup vegetable oil
1 teaspoon lemon juice
1 cup fresh raspberries
1/2 cup chopped nuts
Additional sugar

Directions

In a large bowl, combine the first five ingredients. Combine the 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° for 18-20 minutes or until muffins test done. Cool in pan 5 minutes before removing to a wire rack. Yield: 1 dozen.

Editor's Note: 1 cup buttermilk can be substituted for the buttermilk blend powder; omit the 1 cup of milk.

Nutritional Facts 1 serving (1 each) equals 243 calories, 10 g fat (2 g saturated fat), 22 mg cholesterol, 165 mg sodium, 32 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Raspberry Buttermilk Muffins in Birds & Blooms June/July 1999, p55

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas