Raspberry Almond Muffins Recipe

Name: Raspberry Almond Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups whole wheat pastry flour; 1/2 teaspoon salt; 1 teaspoon baking powder; 1/4t teaspoons baking soda; 1/2 teaspoon powdered ginger; 3 tablespoons butter; 3 tablespoons brown sugar; 1 egg; 3/4 cup orange juice; 1/2 teaspoon almond extract; 1 cup frozen raspberries

Servings: persons

1 1/2 cups whole wheat pastry flour
1/2 teaspoon salt
1 teaspoon baking powder
1/4t teaspoons baking soda
1/2 teaspoon powdered ginger
3 tablespoons butter
3 tablespoons brown sugar
1 egg
3/4 cup orange juice
1/2 teaspoon almond extract
1 cup frozen raspberries

1
Preheat the oven to 375F, and line or grease 14 muffin tins.
2
Stir together the flour, salt, baking powder and soda, and ginger in a medium bowl.
3
Cream the butter and brown sugar together in a large bowl, then beat in the egg, orange juice and almond extract.
4
Whisk in the dry ingredients until just combined.
5
Fold in the raspberries and spoon the batter evenly into the wells of your muffin tins.
6
Bake for about 20-25 minutes or until the muffins spring back when lightly pressed, or a tester comes out clean.

344

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 cups whole wheat pastry flour, 1/2 teaspoon salt, 1 teaspoon baking powder, 1/4t teaspoons baking soda, and more.

Yes, Raspberry Almond Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Raspberry Almond Muffins

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