Fresh Raspberry Muffins

25 01 2012

Don’t those look scrumptious?  That’s because they are!  I went to Safeway today and they were having a buy one get one free on raspberries.  I was instantly inspired.  I came up with a whole slew of ideas for what I could do with them:  chocolate raspberry muffins, chocolate raspberry muffins with a cream cheese filling, chocolate cupcakes with a raspberry filling and raspberry frosting vanilla raspberry marble cake…. the list goes on and on.  I finally settled on just a simple muffin with a light sugar coating.  We all taste tested them, but I saved a few for Lance and I to have our morning coffee. 

Ingredients:

  •  2 cups flour
  • 3/4 cup sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 stick of butter, melted
  • 3/4 cup milk
  • 1 egg
  • 1/4 tsp vanilla extract
  • 2 cups fresh raspberries

Directions:

  1. Heat oven to 400° F. Line a 12-cup muffin tin with paper liners or coat it with cooking spray, vegetable oil, or butter.
  2. 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.
  3. 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.

This recipe is from Real Simple

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