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Raspberry Muffins

 Raspberry Muffins
This was originally a blueberry muffin recipe, but since raspberries grow like crazy around here, I tried them instead. They worked great!
12 ServingsPrep: 15 min. Bake: 20 min.

Ingredients

  • 1-3/4 cups King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons baking powder
  • 1/3 cup shortening
  • 1 cup sugar
  • 2 eggs, lightly beaten
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 to 2 cups fresh or frozen raspberries
  • Additional sugar

Directions

  • Combine flour and baking powder; set aside. In a large bowl, cream
  • shortening and sugar. Add eggs; mix well. Combine milk and vanilla;
  • add to creamed mixture alternately with flour mixture. Fold in the
  • raspberries. Fill greased or paper-lined muffin cups two-thirds
  • full. Sprinkle with sugar. Bake at 375° for 20-25 minutes or
  • until center of muffin springs back when lightly touched. Yield:
  • about 1 dozen.
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.