Wednesday, May 2, 2012

Raspberry Muffin Recipe

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A while ago I came up with this recipe, and it became a favorite in our house.

It's simple, and made out of ingredients we have on hand most of the time, since I usually have frozen fruit in the freezer. 
I like to use raspberries, but you could also substitute for other berries.

Here is the recipe, and below is a printable version, too

Raspberry Muffin Recipe

Yields: 12 raspberry muffins


2 cups all purpose flour
¾ cup plus 2 Tablespoons sugar (divided)
3 teaspoons baking powder
½ teaspoon salt
1 egg
1 cup milk
¼ cup vegetable oil
1 cup raspberries, fresh or frozen
1 teaspoon cinnamon

Preheat oven at 400 F. Put liners in muffin tin.

Mix flour, ¾ cup of sugar, baking powder and salt in a large bowl. In a smaller bowl, mix the egg, milk and oil. Add the mixture to the large bowl, and mix, until moist. (Batter will still be lumpy.) Fold in raspberries. Divide the batter between 12 lined muffin pan cups, I like using an ice cream scoop for that.
Mix 2 Tablespoons of sugar with 1 teaspoon of cinnamon in a small bowl, and sprinkle on top of the muffins.

Bake for 25 minutes, or until muffins are golden.


(just click the picture and print from your browser)

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