Raspberry Muffins
Is there anything better than a family recipe? How about one that uses fruit and is completely versatile? My grandmother, Gigi, passed this recipe down to my mom and me (and I’m sure many other members of our family), and every time I make them, I think of her. These raspberry muffins are fluffy and light, and make the perfect snack or can be paired with eggs at breakfast.
The incredible thing about these muffins is that you can choose which berry to use! Gigi loved making raspberry muffins; I tend to use strawberries just because I often have those on hand more than raspberries. You could easily swap for blueberries, blackberries, boysenberries, or even a combo too – get creative!
They can be kept both in the refrigerator or on the counter, as long as they are in an air-tight container. Typically, I keep a Pyrex container full of them on top of our microwave and store the rest in a Ziploc bag in the freezer.
Tools used to make muffins:
- Muffin tin (or loaf pan if choosing to make a loaf)
- Muffin liners (I use silicone baking cups)
- Nonstick spray
- Medium/large mixing bowl
- Stirring utensil
- Cutting board and knife if using strawberries
- Beater (for eggs)
For measuring, you’ll need these sizes: 1/2 tsp, 1 tsp, 1/3 cup, 1/2 cup, and 1 cup.
Prep: 15 minutes Cook: 15-20 minutes Total: 30-35 minutes
Yields: 12 muffins or 1 loaf
Ingredients:
- 1.5 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1.5 tsp ground cinnamon
- 1 cup sugar
- 1 12 oz. package of frozen raspberries (or any berry), thawed. If using strawberries, chop into small pieces.
- 2 eggs, well beaten
- 2/3 cup vegetable oil
- Optional: 1/2 cup chopped pecans
Instructions:1
1.) Preheat oven to 400 degrees.
2.) In a medium mixing bowl, mix flour, baking soda, salt, cinnamon, and sugar.
3.) Make a well in the center and stir in individual raspberries and eggs.
4.) Thoroughly mix in oil (and pecans if using).
5.) Spoon batter into lightly greased muffin tins. Muffin cups will be full. Batter is heavy and will not overflow.
6.) Bake for 15-20 minutes or until toothpick comes out clean. Allow to cool for 5 minutes before removing from the tin.
Nutrition Info (per muffin):
Without pecans: 202 calories, 8.5 fat, 31 carb, 3 protein
With pecans: 234 calories, 12 fat, 32 carb, 3.5 protein
