Simple Raspberry Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 cup of unsweetened raspberries, frozen or fresh1 3/4 cups all-purpose flour2 1/2 teaspoons baking powder1/3 cup sugar1 large egg, slightly beaten1/4 cup canola oil1/2 cup nonfat milk1 teaspoon sugar
1. Preheat oven to 400 degree F.
2. Spray muffin tin with vegatable spray.
3. Sift together, in a large bowl, the flour, sugar and baking powder.
4. Combine the milk, oil and egg in a small bowl.
5. Stir in wet ingredients just enough to blend.
6. Gently fold in the raspberries.
7. Fill each muffin cup 2/3 full.
8. Sprinkle lightly with 1 teaspoon of sugar.
9. Bake for 17 minutes or until light brown.
Makes 12 muffins ( 1 serving is 1 muffin)
Number of Servings: 12
Recipe submitted by SparkPeople user NIXXXINCH.
2. Spray muffin tin with vegatable spray.
3. Sift together, in a large bowl, the flour, sugar and baking powder.
4. Combine the milk, oil and egg in a small bowl.
5. Stir in wet ingredients just enough to blend.
6. Gently fold in the raspberries.
7. Fill each muffin cup 2/3 full.
8. Sprinkle lightly with 1 teaspoon of sugar.
9. Bake for 17 minutes or until light brown.
Makes 12 muffins ( 1 serving is 1 muffin)
Number of Servings: 12
Recipe submitted by SparkPeople user NIXXXINCH.
Nutritional Info Amount Per Serving
- Calories: 144.4
- Total Fat: 5.2 g
- Cholesterol: 17.9 mg
- Sodium: 71.9 mg
- Total Carbs: 21.7 g
- Dietary Fiber: 1.2 g
- Protein: 2.8 g
Member Reviews
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TRAILMIX3
These are not muffins, as the previous reviewer said, this must be a recipe for a scone. I knew the batter was too thick for muffins so added an additional 1/2 a cup of milk. They turned out ok as muffins with this additional milk, however they are a bit tasteless, not recommended. - 1/25/15