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Wednesday, July 11, 2012

Raspberry Muffins

Try these delicious warm raspberry muffins for breakfast, a great way to start your day!

Raspberry Muffins

2 c. flour
3/4 c. sugar
1 T baking powder
1/2 t. salt
1/2 t. nutmeg
1 t. raspberry extract
2 c. fresh or frozen raspberries (without the syrup) DO NOT thaw if frozen
3/4 c. milk
1/3 c. oil
1 t. vanilla
1 egg

Heat oven to 400 degrees. Line muffin tin with cupcake liners, spray with pan coating (helps prevent the muffin from sticking to the paper). 

Put all dry ingredient in mixing bowl, mix well. Add raspberries, stir gently with a fork. In another bowl add milk, oil, vanilla, raspberry extract and egg, stir until ingredient is well mixed. Add wet ingredients to dry ingredient and gently stir, just until moistened. Fill liners 2/3 full. Bake for 13-17 minutes or until top springs back when touched. Serve warm.


1 comment:

  1. I'm going to make these for the grandkids this weekend...they look perfect for a relaxed Sunday morning!!