July 3, 2011

Raspberry Muffins


Raspberry Muffin


Delicious!!! My hubby bought tons of raspberries at the farmers market, a few days later, still there. Next day:  Raspberry Muffins. Great for breakfast with a little bit of cream cheese or for a healthy snack. This are hubby approved. Here's the recipe: (This is my version of food network Double Blueberry muffins)


  • 1 stick butter, softened at room temperature
  • 1 cup of splenda
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • Raspberry
  • 2 cups flour
  • 1/2 cup milk
  • 1/4 teaspoon cinnamon
  • Walnuts

Preheat the oven to 375 degrees F. Grease a muffin tin or line the cups with paper liners. 
In a mixer cream the butter until smooth. 
Add 1 cup sugar and mix. 
Add the eggs, vanilla, baking powder, and salt and mix. 
In a shallow bowl, mash 3/4 cup of the raspberries with the back of a fork. Add to the batter and mix.

With the mixer running at low speed, add 1/2 of the flour, then 1/2 of the milk, and mix. Repeat with remaining flour and milk. Fold in the remaining raspberries and walnuts by hand until well mixed.
Bake until golden brown and risen, 25 to 30 minutes. Take them out and sprinkle splenda and cinnamon
Let cool in the pan at least 30 minutes before turning out.


Nicole Stagg Web Developer

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