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I collect bread and muffin recipes, and this is one of my favorites. You can easily substitute fresh or frozen blueberries for the raspberries if you prefer. Plus, these muffins freeze well, so they're easy to have on hand.—Georgia Carruthers, Livonis, Michigan
This recipe is:
Quick
Nutritional Facts 1 serving (1 each) equals 183 calories, 5 g fat (3 g saturated fat), 47 mg cholesterol, 297 mg sodium, 30 g carbohydrate, 2 g fiber, 4 g protein.
Originally published as Raspberry Lemon Muffins in Taste of Home October/November 1998, p9
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 Oct. 04, 2011 by ajvitale22
I made these on Sunday to bring into work on Monday. They were delicious! Everyone liked them. I baked them for 5min, pulled them out to pop in a raspberry in the top of each one and then placed them back in the oven to finish baking.
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