Raspberry Orange Muffins Recipes

Steps:

• Combine flour and baking powder; set aside. In a large bowl, cream shortening and sugar. Add eggs; mix well. Combine milk and vanilla; add to creamed mixture alternately with flour mixture. Fold in the raspberries. Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with sugar. Bake at 375° for 20-25 minutes or until center of muffin springs back when lightly touched.

Steps:

• Heat oven to 180C/fan 160C/gas 4. Line a 12-hole muffin tin with paper muffin cases. Tip the first 8 ingredients into a large bowl and beat with electric whisk until smooth. Fold the crushed raspberries through the batter.
• Divide the batter between the cases (they should be about half full) and bake for 20-25 mins or until golden and just firm. Make the topping by mixing together the orange juice and sugar until well blended.
• Remove the cupcakes from the oven and allow to cool a little. Drizzle each with the orange and sugar crust mix. Top with the extra raspberries to serve.

Steps:

• Preheat oven to 425 degrees Fahrenheit.
• On a cookie sheet, place 18 foil muffin cups (the kind that don't require a muffin tin obviously!) and lightly spray with nonstick spray.
• In large bowl, combine flour, sugar, baking powder and salt; mix well using a wire whisk.
• In small bowl, combine yogurt, orange juice, orange zest, oil, lecithin, corn syrup, vanilla extract and egg whites; beat well.
• Add to dry ingredients, stir until ingredients are just moistened; use a light hand or the muffins will be tough.
• Carefully fold in the frozen raspberries.
• Use an ice cream scoop to place a dollop of the batter into each muffin cup; I actually ended up with 17 not 18 muffins, but you may as well have 18 cups handy just in case.
• Prepare the topping in a small bowl by combining the 3 T of splenda and the cinnamon; sprinkle about 1/4 tsp on each muffin.
• Bake at 425 degrees Fahrenheit for 18 to 23 minutes (took 20 minutes for me tonight) or until golden brown.
• Cool 5 minutes, and eat'em up!