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Easy Raspberry Muffins Recipe

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Easy Raspberry Muffins Recipe
Easy Raspberry Muffins Recipe photo by Taste of Home
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Easy Raspberry Muffins Recipe

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Publisher Photo
—Dawn Wright, Moline, Michigan
Recommended: 30 Recipes to Make with Fresh Raspberries
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
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VERIFIED BY Taste of Home Test Kitchen
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

  • 2 cups 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.
Originally published as Raspberry Buttermilk Muffins in Birds & Blooms June/July 1999, p55

Nutritional Facts

1 each: 243 calories, 10g fat (2g saturated fat), 22mg cholesterol, 165mg sodium, 32g carbohydrate (15g sugars, 2g fiber), 6g protein.

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  • 2 cups 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
  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

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