TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 12 servings

Ingredients

  • 3/4 cup butter, softened, divided
  • 1-1/4 cups sugar, divided
  • 2 eggs
  • 3/4 cup milk
  • 2-1/3 cups all-purpose flour
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2 cups fresh or frozen raspberries
  • 2 tablespoons ground cinnamon

Nutritional Facts

1 muffin equals 286 calories, 13 g fat (8 g saturated fat), 67 mg cholesterol, 281 mg sodium, 39 g carbohydrate, 2 g fiber, 4 g protein.

Directions

  1. In a large bowl, cream 1/2 cup butter and 3/4 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in milk. Combine the flour, baking powder, nutmeg and salt; add to creamed mixture just until moistened. Fold in raspberries.
  2. Fill paper-lined muffin cups three-fourths full. Bake at 350° for 28-32 minutes or until a toothpick comes out clean and tops are lightly browned. Cool for 5 minutes before removing from pans to wire racks.
  3. Melt the remaining butter. In a small bowl, combine cinnamon and remaining sugar. Dip muffin tops in butter, then roll in cinnamon-sugar. Serve warm. Yield: 1 dozen.
Editor's Note: If using frozen raspberries, use without thawing to avoid discoloring the batter.
Originally published as Berry Acres Raspberry Muffins in Farm and Ranch Living June/July 2009

Nutritional Facts

1 muffin equals 286 calories, 13 g fat (8 g saturated fat), 67 mg cholesterol, 281 mg sodium, 39 g carbohydrate, 2 g fiber, 4 g protein.

Reviews for Berry Acres Raspberry Muffins

AVERAGE RATING
   (0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT