Raspberry Muffins

Name: Raspberry Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: about 1 dozen
Ingredients: 1-3/4 cups all-purpose flour; 2 teaspoons baking powder; 1/3 cup shortening; 1 cup sugar; 2 eggs, lightly beaten; 1/2 cup milk; 1 teaspoon vanilla extract; 1 to 2 cups fresh or frozen raspberries; Additional sugar

Total Time Prep: 15 min. Bake: 20 min.

Yield about 1 dozen

Test Kitchen Approved

Beautifully tart and sweet, these raspberry muffins are easy to whip up and even easier to enjoy.

Ingredients

1-3/4 cups all-purpose flour
2 teaspoons baking powder
1/3 cup shortening
1 cup sugar
2 eggs, lightly beaten
1/2 cup milk
1 teaspoon vanilla extract
1 to 2 cups fresh or frozen raspberries
Additional sugar

Directions

Combine flour and baking powder; set aside. In a large bowl, cream shortening and sugar. Add eggs; mix well. Combine milk and vanilla; add to creamed mixture alternately with flour mixture. Fold in the raspberries. Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with sugar. Bake at 375° for 20-25 minutes or until center of muffin springs back when lightly touched.

This was originally a blueberry muffin recipe, but since raspberries grow like crazy around here, I tried them instead. They worked great!

Recipe Creator