WHOLE-WHEAT RASPBERRY MUFFINS
Provided by Food Network
Time 55m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners.
- Spread the oats on a rimmed baking sheet and cook until lightly toasted, 8 to 10 minutes; cool completely.
- Combine the toasted oats, flour, baking powder, salt and baking soda in a large bowl. Whisk together the oil, sour cream, brown sugar, vanilla, lemon zest and eggs in another large bowl. Fold the sour cream mixture into the flour mixture until just combined (a few lumps are okay), and then fold in the raspberries.
- Divide the batter evenly among the prepared muffin cups. Sprinkle with turbinado sugar. Bake until the muffins are golden and a toothpick inserted in the center comes out clean, about 20 minutes. Cool in the pan for 5 minutes, and then transfer to a wire rack to cool completely.
RASPBERRY MUFFINS
A treat for breakfast or tea that can be made year-round with fresh or frozen raspberries. The streusel ingredients make much more streusel than you will need so you can cut it down. I make it all and put the extra streusel in the freezer and then I have streusel whenever I need it. I usually just mix up the streusel in a bowl and work in the butter with my fingertips. I also only get 10 muffins out of this but I have a tendency to really fill up my muffin cups.
Provided by Lvs2Cook
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- For streusel: Pulse 1 cup brown sugar, 1/2 cup flour, 1/4 cup butter, and 1/2 teaspoon cinnamon in a food processor until crumbly.
- For Muffins: Preheat oven to 400º.
- Combine 1 cup flour, whole wheat flour, baking powder, 1 teaspoon cinnamon and salt in a bowl and mix well.
- Stir in the 1/4 cup sugar and 1/4 cup brown sugar.
- Add the milk, 1/2 c butter and egg to the flour mixture and stir until just moistened.
- Fold in the raspberries being careful not to break up the berries too much.
- Spoon the batter into paper-lined muffin cups and sprinkle with the streusel.
- Bake 15 to 20 or until a toothpick inserted in the center of muffin comes out clean.
Nutrition Facts : Calories 297.2, Fat 12.6, SaturatedFat 7.7, Cholesterol 49.5, Sodium 211.2, Carbohydrate 44.2, Fiber 1.9, Sugar 26.8, Protein 3.4
TRIPLE BERRY MUFFINS
Fresh blueberries, raspberries and strawberries bring eye-catching color and fruity taste to these moist muffins nicely spiced with cinnamon. They come together in no time and bake up in a snap. -Michelle Turnis, Hopkinton, Iowa
Provided by Taste of Home
Time 35m
Yield about 1-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first six ingredients. In another bowl, beat the eggs, milk and butter; stir into dry ingredients just until moistened. Fold in berries. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts :
RASPBERRY MUFFINS
These raspberry muffins are our Christmas morning tradition.
Provided by Tiffany Thomas Greene
Categories Muffins
Time 55m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease two 12-cup muffin tins.
- Mix flour, baking powder, cinnamon, and salt together in a large bowl until well combined.
- Beat eggs lightly in a separate bowl. Stir in milk, 1 cup plus 2 tablespoon sugar, and oil. Add egg mixture to the flour mixture and stir to combine. Carefully fold in raspberries.
- Spoon batter into the prepared muffin cups.
- Bake in the preheated oven until light golden brown on top, 15 to 17 minutes. Cool in the tins briefly, then transfer to a wire rack to cool completely, about 25 minutes.
Nutrition Facts : Calories 158.6 calories, Carbohydrate 19.7 g, Cholesterol 24.5 mg, Fat 7.9 g, Fiber 0.5 g, Protein 2.6 g, SaturatedFat 1.3 g, Sodium 112.6 mg, Sugar 10.4 g
THREE-GRAIN MUFFINS
"A new neighbor brought me a batch of this muffin mix," relates Dorothy Collins of Winnsboro, Texas. "I was pleasantly surprised at how well it kept in the fridge and what delicious, moist muffins it created."
Provided by Taste of Home
Time 30m
Yield 4 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine oats, Shredded Wheat and bran. Add buttermilk, water, oil and eggs; stir for 1 minute. Stir in brown sugar. Combine flour, baking soda and salt; add to the cereal mixture until blended. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks.
Nutrition Facts : Calories 166 calories, Fat 6g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 218mg sodium, Carbohydrate 26g carbohydrate (12g sugars, Fiber 2g fiber), Protein 4g protein.
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