Raspberry Muffins
RecipeBoy.com (adapted from Bread for Breakfast)
A summer breakfast treat!
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Breakfast
Cuisine American
Servings 12 muffins (1 per serving)
Calories 168 kcal
Preheat the oven to 375°F. Spray a 12-cup muffin tin with nonstick spray.
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
In a separate bowl, whisk together the eggs, oil, buttermilk, sour cream and vanilla. Add to the dry ingredients, stirring just until moistened. Gently stir in 1½ cups raspberries.
Spoon the batter into the prepared muffin tin, filling each cup about ¾ full. Add the remaining ¼ cup halved raspberries to the tops of the batter. Sprinkle sugar on top of each. Bake 20 to 25 minutes, or until golden and a toothpick inserted into the center of a muffin comes out clean. Serve warm!
Serving: 1muffinCalories: 168kcalCarbohydrates: 24gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 34mgSodium: 243mgPotassium: 87mgFiber: 2gSugar: 8gVitamin A: 88IUVitamin C: 5mgCalcium: 74mgIron: 1mg
Keyword breakfast, muffins, raspberries