Easy Raspberry Muffins
—Dawn Wright, Moline, Michigan
Total TimePrep: 15 min. Bake: 20 min.
- 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
- 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.
Editor's Note: 1 cup buttermilk can be substituted for the buttermilk blend powder; omit the 1 cup of milk.
Nutrition Facts1 each: 243 calories, 10g fat (2g saturated fat), 22mg cholesterol, 165mg sodium, 32g carbohydrate (15g sugars, 2g fiber), 6g protein.
Originally published as Raspberry Buttermilk Muffins in Birds & Blooms June/July 1999
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