BOPEEPS Rasberry Muffins by Cookie Jim
- Number of Servings: 12
Ingredients
First you will have to make a melba. 8 oz. rasberries 1/2 cp. red currant jelly 1 1/2 tspn.cornstarch 1 tbl.cold water For muffins; 1 cp. unbleached white flour or what you have on hand 1/2 cp. whole wheat flour 1/2 cp. suger 2 tspn. baking powder 1/2 tspn.salt 2 eggs (1 egg and 2 whites would work and save some fat) 3 tbl. melted butter 1/2 cp.melba 1/2 cp.milk (1%) Additional 1 cp. rasberries,no more than 1 1/2 cps.
For the Melba you thaw berries and press through a fine mesh sieve into a sauce pan,discard seeds
Stir in jelly and bring to a boil
Mix starch and water and add to pot stiring till sauce thickens. Cool in fridge.
For the Muffins you pre heat oven to 375*
Prep.pans;pam spray,grease or put muffin cups in tin
Mix dry ingredients
Mix in berries
Mix all liquids together
Add dry to wet and mix to just combine
Fill muffin cps. 2/3 full
Bake 15 to 20 min.
Makes about 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user BOPEEP.
Stir in jelly and bring to a boil
Mix starch and water and add to pot stiring till sauce thickens. Cool in fridge.
For the Muffins you pre heat oven to 375*
Prep.pans;pam spray,grease or put muffin cups in tin
Mix dry ingredients
Mix in berries
Mix all liquids together
Add dry to wet and mix to just combine
Fill muffin cps. 2/3 full
Bake 15 to 20 min.
Makes about 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user BOPEEP.
Nutritional Info Amount Per Serving
- Calories: 192.7
- Total Fat: 3.7 g
- Cholesterol: 25.1 mg
- Sodium: 209.8 mg
- Total Carbs: 37.3 g
- Dietary Fiber: 3.0 g
- Protein: 3.1 g
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