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Add a photoThere is something about making raspberry muffins that fills me with satisfaction. There is no need for fancy equipment and you don't need to set aside like half day or something. The recipe is simple and easy to follow. There are no hard-to-get ingredients and the method itself is very user-friendly. The most tricky part of this muffin recipe is the process of buying raspberries unless you've got a garden that is.
Ingredients
- 1/2 cup butter (115g)
- 1 1/4 cups white sugar (260g)
- 2 eggs
- 2 cups all-purpose flour - self raising flour (300g)
- 2 teaspoons baking powder
- pinch of salt
- 1/2 cup milk
- 1 1/3 cup frozen raspberries
- 1 tsp vanilla extract
- 1/2 tsp ground allspice
Directions
- - In a large bowl add 1/2 cup of butter and 1 1/4 cup of sugar.
- - Cream together butter and sugar until light and fluffy.
- - Add eggs one at a time mixing thoroughly after each addition. Add 1 tsp of vanilla extract in the mean time.
- - Mix flour, baking powder, allspice and salt.
- - Add egg, butter and sugar mixture to flour mixture and alternate with milk. Fold in all raspberries.
- - Fill muffin cups to 2/3 and bake at 350 degrees F (177 degrees C) for 25-30 minutes.
- - Remove them from the oven when raspberry muffins are baked and wait 10 minutes before serving (they should cool down a little).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 97g | |
| Recipe makes 12 servings | |
| Calories 271 | |
| Calories from Fat 79 | 29% |
| Total Fat 8.99g | 11% |
| Saturated Fat 5.31g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 292mg | 12% |
| Potassium 82mg | 2% |
| Total Carbs 44.62g | 12% |
| Dietary Fiber 1.8g | 6% |
| Sugars 27.56g | 18% |
| Protein 3.68g | 6% |
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Reviews
September 5, 2010
Nice easy muffin to make. Just sweet enough. Good with coffee or tea.I've cooked/tasted this recipe!
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