Raspberry Muffins
photo by DuChick
- Ready In:
- 1hr 5mins
- Ingredients:
- 19
- Yields:
-
18 Muffins
ingredients
-
Batter
- 2 eggs
- 1 1⁄2 cups sugar
- 1⁄2 cup butter, Melted
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1⁄2 teaspoon allspice
- 1⁄2 teaspoon ground cloves
- 1 pinch salt
- 2 cups flour
- 1⁄3 cup milk
- 2 cups raspberries
-
Sinful Topping
- 1 cup brown sugar
- 1⁄4 cup white sugar
- 1⁄2 cup flour
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon allspice
- 2 tablespoons melted butter
- 1 cup chopped pecans
- 1 1⁄2 teaspoons freshly grated lemon peel
directions
- Preheat oven to 375 degrees.
- Muffins:.
- Beat the eggs, sugar and butter until light.
- Add the milk to the egg mixture and stir until blended.
- Combine baking soda, cinnamon, allspice, cloves, salt and flour.
- Add the dry ingredients to the egg mixture mixing until just blended.
- Carefully fold in the raspberries.
- Fill well greased regular muffin pans approximately 1/2 to 2/3 full.
- Top with a scant tbsp of topping.
- Bake for 20 minutes or until the muffins are cooked in the middle.
- Topping:.
- In large bowl combine all ingredients, mixing well.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
MMmmmuffins! These satisfied quite a few muffin lovers today at school. They were very moist and so different with the spices, which surprised a few...happily! I used frozen raspberries that I picked last summer and they held together perfectly. The only thing I had to sub were the pecans in the topping. I had almonds, so I used those. I used jumbo muffin pans and ended up with 10 very lovely treats. Thanks!
RECIPE SUBMITTED BY
Luby Luby Luby
Lafayette, LA
Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.