Raspberry Muffins
This was originally a blueberry muffin recipe, but since raspberries grow like crazy around here, I tried them instead. They worked great!
Ingredients
- 1-3/4 cups 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
Reviews
Very good. Will be using this muffin recipe for any other fruit muffins I make. Easy and delicious.
Great recipe. Very simple.
Love this recipe!
Loved this recipe - hubby liked them as they are light consistency. Only used half cup sugar and 2 cups s r flour. This recipe is a keeper to use with other berries, nice with cinnamon sugar on top and dob of sour cream on the side:-)
This is not a recipe for muffins, but rather sounds like one for cupcakes. Muffins are quick breads, so they require a lot more flour and baking powder than this recipe suggests, a lot less sugar and a higher temperature. I followed the recipe to the letter and the result was really mediocre: they were flat and too sweet. You need 2 cups of flour, 4 tsp of baking powder and 1/2 cup of sugar. It also needs to cook at 400 for about 12mn, not 375 and 20mn.
My only complaint is from all the raspberry seeds, but that comes with the territory.
Very easy and simple to make. The family enjoyed them. On top of the muffins I sprinkles sugar and cinnamon.
Husband and grandkids love this I used fresh berries Clay had just picked
My family loved this. I used 2 cups of red raspberries, and lemon flavoring instead of vanilla. I also sprinkled turbinado sugar (fair trade) on top.
Very tasty and simple - will make again with a bit less sugar.