Raspberry Muffins
A summer breakfast treat!
Ingredients
- 1¾ cups all purpose flour
- ¼ cup packed light brown sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- ¼ cup vegetable or canola oil
- ¾ cup buttermilk (lowfat is okay)
- 2 tablespoons sour cream
- 1 teaspoon vanilla extract
- 1¾ cups halved fresh raspberries, divided (about 1 pint)
- 2 tablespoons granulated white sugar
Instructions
- Preheat the oven to 375°F. Spray a 12-cup muffin tin with nonstick spray.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
- In a separate bowl, whisk together the eggs, oil, buttermilk, sour cream and vanilla. Add to the dry ingredients, stirring just until moistened. Gently stir in 1½ cups raspberries.
- Spoon the batter into the prepared muffin tin, filling each cup about ¾ full. Add the remaining ¼ cup halved raspberries to the tops of the batter. Sprinkle sugar on top of each. Bake 20 to 25 minutes, or until golden and a toothpick inserted into the center of a muffin comes out clean. Serve warm!
Nutrition
Serving: 1muffinCalories: 168kcalCarbohydrates: 24gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 34mgSodium: 243mgPotassium: 87mgFiber: 2gSugar: 8gVitamin A: 88IUVitamin C: 5mgCalcium: 74mgIron: 1mg
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