FBD

Raspberry Muffins

raspberry muffins

AmericanOtherEasy30 minBy Northstar

Ingredients

Servings
4
  • 1 ½ cups all purpose flour ½ cup finely chopped pecans
  • 2 tsp baking powder ¼ cup all purpose flour
  • 1 egg, lightly beaten 2 tablespoons butter or margarine, melted
  • 1 cup fresh or frozen raspberries, ½ cup confectioners sugar
  • 1 tsp grated lemon peel (or
  • ½ cup granulated sugar ½ cup firmly packed brown sugar
  • ¼ teaspoon salt 1 teaspoon ground cinnamon
  • ½ teaspoon cinnamon 1 teaspoon grated lemon peel
  • ½ cup butter or margarine, melted
  • ½ cup milk Glaze:
  • thawed if frozen 1 tablespoon lemon juice

Instructions

  1. 1

    If you’re not using paper liners, make sure to butter and flour the wells of your muffin tin thoroughly.

  2. 2

    Do not thaw frozen raspberries before adding them to the batter.

  3. 3

    Add a sprinkling of sugar (half a teaspoon) on the top of the muffins before baking for a crunchier topping.

  4. 4

    Bake following the instructions in the recipe card, remembering to turn your oven down halfway through the bake time.

  5. 5

    Let cool for 10 minutes in the muffin pan.

  6. 6

    Transfer to a cooling rack.

Tags

american