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Easy Raspberry Muffins
Easy raspberry muffins with delicious sweet raspberries throughout. Easy to make recipe and great for snacks and breakfast for the family. Freezer friendly as well.
Course
Muffins
Cuisine
American
Keyword
freezer friendly, raspberry muffins
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
18
muffins
Calories
213
kcal
Author
Kim Strawn
Equipment
1 muffin tin
1
mixing bowl
Ingredients
2 ½
cup
all purpose flour
I use unbleached
1 ¼
cup
brown sugar
packed
1
teaspoon
salt
1
teaspoon
baking soda
2
teaspoon
cinnamon
1
egg
1
cup
milk
I use almond milk
⅔
cup
oil
2
teaspoon
vanilla
1 ½
cup
raspberries
washed
Instructions
Preheat oven to 375℉ and grease muffin tin with cooking spray or use cupcake liners.
Mix flour, brown sugar, salt, baking soda and cinnamon in a large mixing bowl.
Mix in egg, milk, oil and vanilla. Stir just until moistened. Don't over stir.
Fold in raspberries.
In a greased or lined muffin tin, add batter to cups about ¾ full.
Bake in a 375* preheated oven for 15-17 minutes or until tests done with toothpick.
Nutrition
Calories:
213
kcal
|
Carbohydrates:
30
g
|
Protein:
2
g
|
Fat:
9
g
|
Cholesterol:
10
mg
|
Sodium:
213
mg
|
Potassium:
75
mg
|
Fiber:
1
g
|
Sugar:
16
g
|
Vitamin A:
40
IU
|
Vitamin C:
2.6
mg
|
Calcium:
37
mg
|
Iron:
1
mg