Recipe For Raspberry Muffins - Sugar-Crusted Raspberry Muffins

An ideal mix of sweet and tart, these solid recipe for raspberry muffins will handily be a family favorite.

Hands On Time:
15 mins

Complete Time:
45 mins

Yield:
12 serves

Ingredients:

Regular Flour 2 cups
Sugar ¾ Cup
Baking Powder 2 Teaspoons
Salt ¼ Teaspoon
(1 Stick) Unsalted Spread, Softened ½ Cup
Entire Milk ¾ Cup
1 Huge Egg
Vanilla Concentrate ¼ Teaspoon
New Raspberries 1 ½ Cups

Directions:

Stage 1:

Heat stove to 400° F. Line a 12-cup muffin tin with paper liners or coat it with cooking splash, vegetable oil, or butter.

Stage 2:

In a medium bowl, consolidate 1 3/4 cups of the flour, 1/2 cup of the sugar, the baking powder, and salt. Add the butter and join. In a subsequent bowl, whisk together the milk, egg, and vanilla. Continuously add the milk combination to the flour blend and mix until recently joined; the player will be uneven. Throw the berries with the excess flour in a bowl. Tenderly overlay the berry combination into the hitter.

Stage 3:

Fill every muffin cup 3/4 full. Sprinkle the hitter with the leftover sugar. Heat for 17 to 20 minutes or until a toothpick embedded into the focal point of a biscuit confesses all. Move skillet to a wire rack to cool for 10 minutes. Serve warm.

Nourishment Realities:

Calories: 215
Complete Fat: 9g
Soaked Fat: 5g
Cholesterol: 39mg
Sodium: 143mg
Complete Sugar: 31g
Protein: 3g
Calcium: 74mg
Iron: 1mg