Ingredients
- 2 cups all-purpose flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted
- 3/4 cup whole milk
- 1 large egg
- 1/4 teaspoon vanilla extract
- 1 1/2 cups fresh raspberries
Nutrition Information
- protein 3.43 mg
- calcium 73.86 mg
- calories 215.07
- caloriesfromfat 36 %
- carbohydrate 31.18 g
- cholesterol 39.22 mg
- fat 8.78 g
- fiber 1.56 g
- iron 1.24 mg
- satfat 5.24 g
- sodium 143.25 mg
How to Make It
-
Heat oven to 400 ° F. Line a 12-cup muffin tin with paper liners, or coat it with cooking spray, vegetable oil, or butter. In a medium bowl, combine 1 3/4 cups of the flour, 1/2 cup of the sugar, the baking powder, and salt. Add the butter and combine. In a second bowl, whisk together the milk, egg, and vanilla. Gradually add the milk mixture to the flour mixture and stir until just combined; the batter will be lumpy. Toss the berries with the remaining flour in a bowl. Gently fold the berry mixture into the batter. Fill each muffin cup 3/4 full. Sprinkle the batter with the remaining sugar. Bake for 17 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Transfer pan to a wire rack to cool for 10 minutes. Serve warm.
Tip: Try this muffin recipe with blackberries or blueberries instead of raspberries. Or use a combination of all three.
You May Like
