Raspberryapplemuffins Recipes

Steps:

• HEAT oven to 375 degrees F. Coat 12 muffin cups with no-stick cooking spray.
• COMBINE 1 3/4 cups flour, baking powder, salt and lemon peel in large bowl. Make a well in center of mixture. Stir together sweetened condensed milk, egg, melted butter and milk. Add to dry ingredients, stirring just until moistened. Fold in raspberries. Spoon batter into prepared pan, filling cups two-thirds full.
• COMBINE remaining 1/4 cup flour, sugar and cinnamon. Cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse crumbs. Sprinkle evenly over batter.
• BAKE 18 to 20 minutes or until golden brown. Remove from pans immediately.
• One cup frozen raspberries may be used instead of fresh. Thaw, rinse and drain. Pat dry with paper towels.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch square baking dish.
• In a large bowl, mix brown sugar and 1 tablespoon flour. Add sliced apples and raspberries; toss to coat. Spoon into baking dish. In a medium bowl, mix together oats, 1/2 cup flour, cinnamon and salt. Stir in butter until crumbly. Sprinkle over apple mixture.
• Bake in preheated oven for 50 to 55 minutes, or until topping is lightly browned. Serve warm.

Steps:

• Heat oven to 375.
• Peel and core apples, cut into 8-10 slices.
• Arrange in a buttered shallow baking dish.
• Sprinkle lemon juice over them.
• Drain raspberries.
• Sprinkle raspberries over apples.
• Mix flour and sugar in a bowl, cut in butter with fingers until crumbly.
• Add the nutmeg and cover the fruit with the mixture.
• Bake for 25 minutes or until top is golden brown.
• Serve with heavy cream, softly whipped.

Steps:

• Combine raspberries, sugar, 3/4 cup water, and lemon juice in a saucepan; bring to a boil. Reduce heat to medium-low and simmer until reduced, 15 to 20 minutes. Remove saucepan from heat and strain through a fine-mesh strainer into a bowl. Pour mixture back into the saucepan.
• Mix remaining water and cornstarch together in a bowl until dissolved; add to raspberry mixture. Bring mixture to a boil; cook, stirring occasionally, until thickened, about 5 minutes. Cool filling in refrigerator, at least 30 minutes.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
• In a large bowl, mix together the yogurt, oil, lemon juice, egg whites, and, if using, lemon extract. In a separate bowl, stir together the flour, 3/4 cup sugar, baking powder, salt, and lemon zest. Add the wet ingredients to the dry, and mix until just blended. Gently stir in the frozen raspberries. Spoon batter evenly into the prepared muffin cups. Sprinkle remaining sugar over the tops for decoration, if desired.
• Bake for 15 to 17 minutes in the preheated oven, or until the top springs back when lightly touched. Cool muffins in the tin on a wire rack.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners.
• Stir brown sugar, applesauce, and egg in a bowl until well combined. Add flour, baking soda, cinnamon, and salt; stir until just combined. Fold in raspberries gently.
• Use a disher scoop to portion uniform amounts of batter into the prepared muffin tin.
• Bake in the preheated oven until muffins are golden brown and a toothpick inserted into the center comes out clean, 15 to 20 minutes. Remove muffins from the tin immediately and cool on a wire rack.

Steps:

• Mix flour, sugar, oats in bowl.
• Mix melted butter, lightly beaten egg and milk in another bowl.
• Add chopped up apple and raspberry then pour all into dry ingredients.
• Mix lightly until ingedients are barely wet.
• Put into small muffin pan.
• Bake in 180 degree over for 15-20 minutes or until cooked.

Steps:

• Preheat the oven to 180°C Lightly oil a non-stick muffin tray.
• Sift the flour, baking powder, baking soda and salt into a large bowl.
• Roughly grate the apple, with its skin but without its core, into the bowl.
• Mix it in with the honey and lemon zest.
• Roughly stir in the egg, oil and milk until the batter is just mixed but still a little lumpy.
• Toss the frozen raspberries in the sugar (fresh ones can go straight in) then quickly fold them in to the batter.
• Spoon into the muffin tins, filling each to the top as these don't rise too much.
• Bake for 20 minutes until a thin knife inserted into them comes out clean.
• Let cool in the tin for 10 minutes, then on a wire rack. Enjoy!

Steps:

• Add the apples and raspberries to a medium pot over medium heat. Fill the pot with water until it is level with the fruit and bring to a boil. Lower the heat and simmer until the fruit begins to soften, about 10 minutes. Once softened, use a wooden spoon to lightly mash the fruit, concentrating on the raspberries. Let simmer for 5 more minutes. Line a fine-mesh sieve with cheesecloth and put over a bowl. Pour the contents of the pot into the sieve and using the wooden spoon, press all of the moisture out and, if necessary, release the cheesecloth from the sieve and squeeze out the excess juice. Add sugar, to taste, and refrigerate until cold or serve over ice in glasses.

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:

• Preheat oven to 375 degrees.
• Muffins:.
• Beat the eggs, sugar and butter until light.
• Add the milk to the egg mixture and stir until blended.
• Combine baking soda, cinnamon, allspice, cloves, salt and flour.
• Add the dry ingredients to the egg mixture mixing until just blended.
• Carefully fold in the raspberries.
• Fill well greased regular muffin pans approximately 1/2 to 2/3 full.
• Top with a scant tbsp of topping.
• Bake for 20 minutes or until the muffins are cooked in the middle.
• Topping:.
• In large bowl combine all ingredients, mixing well.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan.
• Mix raspberries, applesauce, oat bran, and white sugar together in a bowl.
• Combine oats, brown sugar, and butter together in a bowl using a pastry blender; add flour. Continue cutting into mixture using pastry blender until crumbly. Spread half the crumb topping into the bottom of the prepared baking pan.
• Bake in the preheated oven until crust is lightly browned, about 20 minutes. Remove from oven and cool.
• Spread the raspberry filling onto the cooled crust and sprinkle with remaining crumb topping.
• Bake in the preheated oven until topping is lightly browned, about 20 more minutes.

Steps:

• Soak oats in buttermilk for 15 minutes.
• Preheat oven to 375F and grease/line muffin tins.
• Add oil, apple sauce, molasses, egg, and vanilla to the bowl with the oats and buttermilk and combine.
• In a separate bowl, combine flours, oats, brown sugar, cinnamon, baking powder, and baking soda.
• Combine wet and dry ingredients until dry ingredients are moistened.
• Stir in raspberries (I coat them with a dusting of flour before stirring them in so that they don't bleed into the batter).
• Spoon batter into muffin cups and bake for 20 minutes or until muffins test ready.
• Let cool in muffin tins for about ten minutes before removing and letting cool on cooling racks.