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Raspberry Muffins
These raspberry muffins are an easy and delicious way to use up your summertime berry bounty! Add chocolate chips for a decadent treat!
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Course:
Breakfast, Dessert
Cuisine:
American
Servings:
12
Calories:
193
kcal
Author:
Karlynn Johnston
Ingredients
1 3/4
cups
all-purpose flour
3
teaspoons
baking powder
1/2
teaspoon
salt
1/2
cup
white sugar
1/4
cup
melted butter
1
large
egg
3/4
cup
milk
1
teaspoon
vanilla
1
cup
fresh raspberries
1/2
cup
chocolate chips
Instructions
Preheat your oven to 400 °F. Get out a 12 well muffin baking pan and line with paper liners, or grease each well.
In a large bowl whisk together the dry ingredients.
Combine the milk. beaten egg, vanilla and butter in a small bowl.
Pour the liquid into the dry ingredients and mix until just combined.
Stir in the raspberries and chocolate chips gently.
Divide the batter between 12 lined muffin tins.
Bake for 17-20 minutes, until browned on top. Cool on wire rack.
Notes
White chocolate chips are also a nice treat!
Nutrition
Calories:
193
kcal
|
Carbohydrates:
30
g
|
Protein:
3
g
|
Fat:
7
g
|
Saturated Fat:
4
g
|
Trans Fat:
1
g
|
Cholesterol:
28
mg
|
Sodium:
150
mg
|
Potassium:
163
mg
|
Fiber:
1
g
|
Sugar:
14
g
|
Vitamin A:
185
IU
|
Vitamin C:
3
mg
|
Calcium:
78
mg
|
Iron:
1
mg