Raspberry Muffins Recipe

Name: Raspberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 c. flour; 1/2 c. sugar; 1/2 tsp. cinnamon; 2 1/2 tsp. baking powder; 3/4 tsp. salt; 1 beaten egg; 3/4 c. milk; 1/3 c. cooking oil; 1 tsp. vanilla; 1 bag frozen raspberries, thawed and drained

Servings: persons

1
In a large mixing bowl, stir together the first five ingredients.
2
In a small bowl; combine egg, milk, oil and vanilla. Add the liquid mixture to the dry ingredients and stir just until moistened.
3
The batter should be lumpy.
4
Grease muffin cups or line them with paper cups.
5
Fold the raspberries into the batter and pour into cups.
6
Sprinkle tops with cinnamon and sugar.
7
Bake in 400u00b0 oven for 20 to 25 minutes or until golden.

746

kcal

Calories

Fat

114

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 10 ingredients. The key ingredients include: 1 3/4 c. flour, 1/2 c. sugar, 1/2 tsp. cinnamon, 2 1/2 tsp. baking powder, and more.

Yes, Raspberry 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 Muffins

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