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This was originally a blueberry muffin recipe, but since raspberries grow like crazy around here, I tried them instead. They worked great!
Nutritional Facts 1 serving (1 each) equals 204 calories, 7 g fat (2 g saturated fat), 37 mg cholesterol, 83 mg sodium, 32 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Raspberry Muffins in Bountiful Harvest Cookbook , p84
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 Jan. 29, 2011 by abbyelliemom
I used whole wheat flour and decreased the sugar by 1/4 cup (I do this to almost all recipes) and frozen raspberries from my dad's garden and they turned out AMAZING! Even my husband commented on how good they were. I will definately make them again!
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