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Raspberry Muffins
Fresh Tart and Sweet Raspberry Muffins served Hot and Fresh for Breakfast or a Snack. Made from Scratch. Make Jumo, Regular or Mini Muffins!
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Course:
Breakfast
Cuisine:
American
Prep Time:
10
minutes
minutes
Cook Time:
20
minutes
minutes
Servings:
6
Calories:
343
kcal
Ingredients
1 ½
Cup
All Purpose Flour
¾
Cup
Sugar
½
teaspoon
Salt
2
teaspoon
Baking Powder
1
Egg
⅓
Cup
Vegetable Oil
½
Cup
Milk
1 ½
teaspoon
Vanilla
1
Cup
Raspberries
Sliced
1
teaspoon
Flour
Sugar
Extra Sugar Optional for flakey topping
Instructions
Preheat Oven to 375 Degrees
In a large mixing bowl add dry ingredients. Flour, Sugar, Salt and Baking Powder. Stir and combine ingredients.
Make a well in the center of the dry ingredients. Add Egg, Vanilla, Vegetable Oil and Milk
With a fork or whisk, mix egg into oil and milk gradually adding flour mixture into process.
Mix until fully combined. Batter will be thick
Slice Fresh Raspberries in quarters and toss in 1 heaping teaspoon flour. This helps fruit from sinking to bottom.
Add toss raspberries into muffin batter discarding excess flour. Carefully fold into mixture
Spoon into muffin tins and top with 3 or 4 slices of raspberries on top
Sprinkle each muffin with 1 teaspoon sugar for a sweet flakey crust
Bake at 375 for 20-22 Mins for Jumbo Muffins
Notes
Muffin Baking Times
375 Degrees
Mini Muffins
9-12 Minutes
Regular Muffins
15-18 Minutes
Jumbo Muffins
20-24 Minutes
Nutrition
Calories:
343
kcal
|
Carbohydrates:
51
g
|
Protein:
5
g
|
Fat:
14
g
|
Saturated Fat:
11
g
|
Trans Fat:
1
g
|
Cholesterol:
29
mg
|
Sodium:
355
mg
|
Potassium:
73
mg
|
Fiber:
1
g
|
Sugar:
26
g
|
Vitamin A:
73
IU
|
Calcium:
111
mg
|
Iron:
2
mg