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Easy Raspberry Muffins Recipe
Easy Raspberry Muffins Recipe photo by Taste of Home
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 12 servings

Ingredients

  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 3/4 cup sugar
  • 1/4 cup buttermilk blend powder
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 egg, lightly beaten
  • 1 cup milk
  • 1/3 cup vegetable oil
  • 1 teaspoon lemon juice
  • 1 cup fresh raspberries
  • 1/2 cup chopped nuts
  • Additional sugar

Nutritional Facts

1 serving (1 each) equals 243 calories, 10 g fat (2 g saturated fat), 22 mg cholesterol, 165 mg sodium, 32 g carbohydrate, 2 g fiber, 6 g protein.

Directions

  1. In a large bowl, combine the first five ingredients. Combine the egg, milk, oil and lemon juice; mix well. Stir into dry ingredients just until moistened. Fold in raspberries and nuts.
  2. Fill greased or paper-lined muffin cups three-fourths full. Sprinkle with sugar. Bake at 400° for 18-20 minutes or until muffins test done. Cool in pan 5 minutes before removing to a wire rack. Yield: 1 dozen.
Editor's Note: 1 cup buttermilk can be substituted for the buttermilk blend powder; omit the 1 cup of milk.
Originally published as Raspberry Buttermilk Muffins in Birds & Blooms June/July 1999, p55

Nutritional Facts

1 serving (1 each) equals 243 calories, 10 g fat (2 g saturated fat), 22 mg cholesterol, 165 mg sodium, 32 g carbohydrate, 2 g fiber, 6 g protein.

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