Buttermilk Raspberry Muffins

Bloody good bake for breakfast or evening cup of tea. Sweet and savory muffins with raspberry flavor. Looks a little Halloween-y without sugar dust, right? But it was so good… Recipe inspired by Joy of baking¬†site.

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2 1/2 cups all-purpose flour
3/4 cup granulated white sugar
1 tsp. baking powder
1/4 tsp. salt
1 large egg, lightly beaten (I used Better’n eggs cup = 2 eggs)
1 cup buttermilk
1/2 cup butter or margarine
1 teaspoon pure vanilla extract
1 cup fresh or frozen raspberries

Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven. Line with paper liners, or butter or spray, with a non stick cooking spray, 12 muffin cups.

In a large bowl cream together butter or margarine with sugar, add egg or egg substitute, buttermilk and vanilla extract.

In another large bowl combine the flour, baking powder and salt. Gently fold in the berries. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.

Fill each muffin cup almost full with batter, using two spoons or an ice cream scoop. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Transfer to a wire rack and let cool for about 5 – 10 minutes before removing from pan.

Note: If using frozen berries you may have to bake the muffins a little longer than the stated time.

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