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These muffins are my family's favorite and can be made with blueberries as well. Serve them for breakfast with jam or for dessert with ice cream.
Editor's Note: If using frozen raspberries, use without thawing to avoid discoloring the batter.
Nutritional Facts 1 muffin equals 229 calories, 8 g fat (4 g saturated fat), 42 mg cholesterol, 143 mg sodium, 37 g carbohydrate, 2 g fiber, 4 g protein.
Originally published as Raspberry Muffins in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p214
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. 23, 2012 by brooklestage
These muffins do not even get a chance to cool down! Moist and the lemon yogurt makes them have that great "different" taste.
Reviewed on Mar. 19, 2010 by ckelley116
These were so good! I took them to my writers' critique group meeting and we gobbled them up. I think I might try them with blackberries next time. Thank you for sharing!
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