Saturday, May 30, 2009

Raspberry Muffins, sweet and tart!

You know I LOVE baking muffins and I can't believe I haven't tried them with raspberries yet! I was NOT disappointed! The tartness of the raspberries mixed perfectly with the soft and sweet dough! Perfectly light for summer!

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

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.


Jeni said...

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:

(except I didn't use liqueur.) Dipping the muffins in the sauce was so-o-o yummy. :D

runny_yolk said...

Yum, I love tart stuff!

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