Ingredients: (12 muffins)
1 c milk
1/2 c (1 stick) butter, melted
1-1/2 tsp vanilla extract
2 large eggs
2 c flour
3/4 c sugar
2-1/2 tsp baking powder
3/4 tsp salt
2 c raspberries
Prep:
1. Preheat oven to 400F; line 12 muffin cups with paper liners.
2. Combine milk, butter and vanilla; beat in eggs.
3. Sift flour, sugar, baking powder and salt into large bowl; add milk mixture and stir just until blended; fold in raspberries.
4. Divide batter equally among prepared muffin cups; Bake until golden and tester comes out clean, about 15-20 minutes.
2. Combine milk, butter and vanilla; beat in eggs.
3. Sift flour, sugar, baking powder and salt into large bowl; add milk mixture and stir just until blended; fold in raspberries.
4. Divide batter equally among prepared muffin cups; Bake until golden and tester comes out clean, about 15-20 minutes.
2 comments:
I made raspberry muffins before. :)
They were delicioso for dessert with a raspberry sauce I made, and yours look great too.
I saw the sauce recipe on Food Network and looked it up. Here's the link:
http://www.foodnetwork.com/recipes/ina-garten/raspberry-sauce-recipe4/index.html
(except I didn't use liqueur.) Dipping the muffins in the sauce was so-o-o yummy. :D
Yum, I love tart stuff!
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