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"It took me a couple of batches to perfect these muffins," writes Stephanie Moon, of Boise, Idaho, "but my family thinks this version is the best! And since they always gobble them up fast, I have to agree." TIP: Gently stir the raspberries into the batter, so they don't break apart.
Nutritional Facts 1 serving (1 each) equals 299 calories, 11 g fat (7 g saturated fat), 41 mg cholesterol, 266 mg sodium, 45 g carbohydrate, 1 g fiber, 5 g protein.
Originally published as Raspberry Cream Muffins in Quick Cooking July/August 2005, p63
Big Batch Baked GoodsWe 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
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
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Reviewed on Nov. 29, 2011 by cookiehatch
These are soooo delicious! One of the very best muffin recipes ever!
Reviewed on Aug. 11, 2011 by anndi2009
I was going through all my old issues of Taste of Home, Quick Cooking magazines and I ran across this recipe again. I finally got around to making it. What a WONDERFULLY moist muffin and easy to make. I did get 15 muffins instead of 12 but I'm not complaining. All I can say is YUMMY every last one!!
Reviewed on Jun. 06, 2011 by stjohnj
One of the best muffins I've had!
Reviewed on Jun. 22, 2010 by xrayeyes2
I made these and tweaked it a bit with 3/4 cup coconut in the batter and 1/4 cup coconut in the sugar/brown sugar mixture. They were excellent!!
Reviewed on Nov. 28, 2009 by akablar
Everyone I've made this recipe for has loved them!! I actually make them using half whole wheat flour and half all-purpose flour, along with skim milk instead of half and half. They are always a hit and so easy to make!
Reviewed on May. 24, 2008 by sunny_days
These are amazing! They were a hit with my friends! Easy to make too.
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