Raspberry Muffins

40 12 servings, 1 muffin (80 g) each
Recipe By
Reviews
Prep Time
15
min.
Total Time
40
min.
Servings

12 servings, 1 muffin (80 g) each

Fresh raspberries burst with flavour in this muffin recipe, while cream cheese adds extra flavour and moistness. Put the coffee on - these raspberry muffins are perfect for a mid-morning snack or a brunch buffet.

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What You Need

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Make It

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  • Heat oven to 375┬║ F.
  • In large bowl, combine flour, 3/4 cup sugar, baking powder, and salt. Beat cream cheese with mixer in medium bowl until blended. Add milk, butter and eggs; stir until combined.
  • Add dry ingredients; stir just until moistened. Fold in raspberries (batter will be lumpy).
  • Spoon batter into muffin pans lined with paper liners. Sprinkle with remaining sugar. Bake 20 to 25 min. or until toothpick inserted in centres comes out clean. Cool in pan 5 min; remove from pan to serve.

Special Extra

Add 1/2 cup sliced toasted almonds to flour mixture.

How to Store

Store in tightly covered container at room temperature for up to 2 days.

Servings

  • 12 servings, 1 muffin (80 g) each

Nutritional Information

Serving Size 12 servings, 1 muffin (80 g) each
AMOUNT PER SERVING
Calories 280
% Daily Value
Total fat 15g
Saturated fat 9g
Cholesterol 45mg
Sodium 320mg
Carbohydrate 32g
Dietary fibre 2g
Sugars 15g
Protein 4g
   
Vitamin A 15 %DV
Vitamin C 6 %DV
Calcium 6 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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