Description
Delicious raspberry muffins, perfect for breakfast or a snack.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup milk
- ⅓ cup vegetable oil (or melted butter)
- 1 large egg
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 375°F (190°C) and prepare a muffin tin with grease or liners.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, mix milk, vegetable oil, and egg until smooth.
- Combine wet ingredients with dry ingredients, stirring gently until just mixed.
- Fold in fresh raspberries carefully to maintain their shape.
- Divide the batter into the muffin tin and bake for 20-25 minutes until golden brown.
Notes
- For best results, do not overmix the batter to keep muffins tender.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg