Raspberry Buttermilk Muffins

"Serve these moist muffins warm with a little butter. Phoenix 0880 made these (2/6/07) and figured they are 4 WW Points for 1 if you make 12."
 
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photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
photo by Marg (CaymanDesigns)
photo by ColoradoCooking photo by ColoradoCooking
photo by Boomette photo by Boomette
photo by katobow photo by katobow
photo by brittanycooks photo by brittanycooks
Ready In:
30mins
Ingredients:
8
Serves:
12
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ingredients

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directions

  • Combine flour, sugar, baking powder and salt.
  • Cut in butter until mixture resembles coarse crumbs.
  • Add egg and buttermilk; mix just until dry ingredients are moistened.
  • Fold in berries.
  • Fill greased or paper-lined muffin cups two-thirds full.
  • Bake at 400ºfor 20 minutes or until browned.

Questions & Replies

  1. How do l turn regular milk into buttermilk
     
  2. How do l turn regular2%milk into buttermilk
     
  3. How do l turn regular milk into buttermilk
     
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Reviews

  1. Charlotte, these muffins were incredible! So easy to make. I think they would also be nice with blueberries or banana. Certainly I will be making them again.
     
  2. These easy, quick muffins are wonderful! I used frozen raspberries. And I added 1/2 t vanilla. These are great at breakfast with butter and raspberry jam!! I'll be making more of these! Thanks Barbara, great recipe!
     
  3. Served these for breakfast this morning. My family really like them. Will definitely be making these during berry season. Thanks for posting this.
     
  4. Loved them. I sprinkled a little sugar on top to give them a bakery style top and just for the heck of it added some low fat cream cheese to the center. I only got to eat one before they were gone.
     
  5. Delicious, moist muffins, very nice warm out of the oven, great with different fruits ! Thanx for sharing !
     
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Tweaks

  1. Wonderful, these were easy to make and turned out very moist and tasty. I used blueberries instead of rasperries because thats what I had on hand with a cup of buttermilk left to use.... a dash of lemon zest might add a nice touch next time... 4 WW points when 12 are made
     
  2. These muffins were awesome. We eat a lot of muffins so I am always looking for something new. These were wonderful. I made these last night and my family really liked them. They were really easy to make. I did make a couple of changes - I used whole wheat flour since that is what I mostly use and I substituted oil in place of the butter. I just added it to the dry ingredients with the egg and buttermilk. They turned out great. This is a keeper. Thanks for a great recipe
     

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