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Easy Raspberry Muffins

 Easy Raspberry Muffins
—Dawn Wright, Moline, Michigan
12 ServingsPrep: 15 min. Bake: 20 min.

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

Directions

  • 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.
  • 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.

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Easy Raspberry Muffins (continued)

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.