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Prep Time: 0 Minutes Cook Time: 27 Minutes |
Ready In: 27 Minutes Servings: 9 |
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These muffins are chock full of berries, not overly sweet and great for breakfast or brunch or a snack with just the addition of butter. I normally crush my berries when I use them for muffins so the color bleeds into the batter. Read more . I like the look. But keep raspberries whole if you wish. Ingredients:
2 cups flour |
2 tsp baking powder |
dash salt |
1/4 cup sugar |
1 tsp vanilla |
1 egg fork beaten |
1 cup milk |
1/2 cup butter melted or olive oil |
1- 1 1/2 cups fresh raspberries ( crush for juice if desired ) |
note: if using frozen berries: use 3/4 cup milk and 1/4 cup raspberry juice |
Directions:
1. Preheat oven to 375F
2. Combine dry ingredients
3. Combine wet ingredients
4. Mix together only to blend
5. Stir in the raspberries
6. Spoon 3/4 full into muffin cups
7. Bake 25-30minutes or tested done
8. Sprinkle some granulated sugar over the top
9. Serve warm or room temp with butter if desired
10. Makes 9 jumbo and about 12 smaller muffins
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