Food
Becky’s Raspberry Muffins
By Yankee Magazine|Jun 15 2015|
Raspberry muffins for breakfast? Yes, please!
Photo Credit:Folding sweet summer berries into this popular recipe for raspberry muffins is a delicious way to use up those berries leftover from a day of picking.
Ingredients
2 cups flour
3 tablespoons sugar
1 tablespoon baking powder
Dash salt
1 large egg, beaten
3/4 cup milk
3 tablespoons melted butter
1 cup fresh raspberries
Instructions
Preheat oven to 375 degrees F. Mix dry ingredients together. Mix the egg, butter, and milk together and fold into dry ingredients. Gently fold the raspberries into the other ingredients. Grease muffin tins and fill three-quarters full with batter. Bake one-half hour.
Variation: Top with a mixture of cinnamon, sugar, and chopped walnuts before baking.
Made a small batch for the crew at my bakery job, a huge sucess!! Great way to use raspberries that are left over, that can’t be used for tarts and such.
Very dry mix as stated. I ended up adding one more egg, 3 more tablespoons melted butter and 1/4 cup more milk.
I found it more like dough than batter, so I added seltzer to make the batter more thin & able to be scooped out.
I tried this recipe. Very dry. I followed the recipe exactly…i would suggest less than 30 min. Cook time. Not much flavor either. A waste of raspberries!