Raspberry Muffins
TOTAL TIME: Prep: 15 min. Bake: 20 min.
YIELD: about 1 dozen.
This was originally a blueberry muffin recipe, but since raspberries grow like crazy around here, I tried them instead. They worked great!
Ingredients
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1-3/4 cups all-purpose flour
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2 teaspoons baking powder
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1/3 cup shortening
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1 cup sugar
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2 eggs, lightly beaten
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1/2 cup milk
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1 teaspoon vanilla extract
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1 to 2 cups fresh or frozen raspberries
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Additional sugar
Directions
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1.
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.
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