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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Dawn Wright, Moline, Michigan Ingredients:
2 cups king arthur unbleached all-purpose flour |
3/4 cup sugar |
1/4 cup buttermilk blend powder |
2-1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
1 egg, lightly beaten |
1 cup milk |
1/3 cup vegetable oil |
1 teaspoon lemon juice |
1 cup fresh raspberries |
1/2 cup chopped nuts |
additional sugar |
Directions:
1. In a large bowl, combine the first five ingredients. Combine the egg, milk, oil and lemon juice; mix well. Stir into dry ingredients just until moistened. Fold in raspberries and nuts.
2. Fill greased or paper-lined muffin cups three-fourths full. Sprinkle with sugar. Bake at 400° for 18-20 minutes or until muffins test done. Cool in pan 5 minutes before removing to a wire rack. Yield: 1 dozen.
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