Old-Fashioned Raspberry Muffins
Makes 12 muffins
Original Recipe from Esther Brody's
250 Best Muffin Recipes
2 eggs
1-1/4 cups milk
1/2 cup melted butter
1 teaspoon lemon zest (or 1/2 teaspoon lemon extract)
1-1/2 cups all-purpose flour
1 cup whole wheat flour
1/2 cup sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1-1/2 cups fresh or frozen raspberries (or blueberries)
Preheat oven to 400 degrees F (or 200 degrees C)
In a medium bowl combine the eggs, milk, butter, and lemon zest. Whisk until it is well combined.
In a large bowl combine the all-purpose flour, whole wheat flour, sugar, baking powder, and salt. Mix it well.
Make a well in the center of the dry ingredients.
Pour in the egg/milk mixture and stir just until ingredients are moistened.
Line muffin tray with paper liners and scoop the batter into the muffin cups.
Baked for 15-20 minutes.
Muffins are done when toothpick inserted near the center comes out clean.
Cool on a wire rack. Store in an air-tight container.
Originally from Taste of Home
(as Raspberry Cream Muffins)
Makes 12-16 muffins
1 cup fresh strawberries, chopped
3/4 cup plus 2 Tablespoons sugar, divided
1/4 cup butter, softened
1 egg
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
2-1/4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup half-and-half cream
1 cup finely chopped white chocolate chips
2 tablespoons brown sugar
Preheat oven to 375 degrees F
In a small bowl toss the strawberries in 1/4 cup of sugar and set aside.
In a large mixing bowl cream the butter and 1/2 cup sugar until light and fluffy.
Beat in the egg and almond and vanilla extracts.
Combine the flour, baking powder, and salt in a small bowl.
Alternately add in the flour mixture and cream, blending/mixing just until moistened.
Stir in the chocolate chips and reserved strawberries.
Line a muffin tray with paper liners and fill cups about 3/4 full.
Combine remaining sugar and brown sugar and sprinkle over the batter.
Bake for 25-30 minutes, until a toothpick or cake-tester inserted near the center comes out clean.
Cool for 5 minutes before removing to a wire rack to cool.
Best served warm, store muffins in an air-tight container in the fridge. Before serving heat in microwave for about 15 seconds.
Originally from Taste of Home
Makes 12 muffins
2 cups whole wheat flour, plus extra 1/3-1/2 cup
Just under 1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/2 cups orange juice
1/4 cup canola oil
1 egg
1 cup fresh or frozen cranberries, halved
Preheat your oven to 400 degrees Fahrenheit.
In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Set aside
In another bowl combine the orange juice, oil, and egg.
Stir the wet ingredients into the dry, mix until just moistened.
Fold in cranberries.
Line a muffin tray with paper liners.
Fill muffin cups 3/4 full.
Bake for 15-20 minutes, switching pan around at the 15 minute mark.
Muffins are done when a toothpick inserted near the center comes out clean.
Store in an air-tight container for up to 5 days or so.
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