Raspberry Apple Muffins Recipes

RASPBERRY APPLE MUFFINS

Steps:

• Preheat the oven to 180°C Lightly oil a non-stick muffin tray.
• Sift the flour, baking powder, baking soda and salt into a large bowl.
• Roughly grate the apple, with its skin but without its core, into the bowl.
• Mix it in with the honey and lemon zest.
• Roughly stir in the egg, oil and milk until the batter is just mixed but still a little lumpy.
• Toss the frozen raspberries in the sugar (fresh ones can go straight in) then quickly fold them in to the batter.
• Spoon into the muffin tins, filling each to the top as these don't rise too much.
• Bake for 20 minutes until a thin knife inserted into them comes out clean.
• Let cool in the tin for 10 minutes, then on a wire rack. Enjoy!

EASY RASPBERRY MUFFINS

Steps:

• In a large bowl, combine the first 5 ingredients. Combine egg, milk, oil and lemon juice; mix well. Stir into dry ingredients just until moistened. Fold in raspberries and nuts. , Fill greased or paper-lined muffin cups three-fourths full. Sprinkle with sugar. Bake at 400° until a toothpick inserted in center of muffin comes out clean, 18-20 minutes. Cool in pan 5 minutes before removing to a wire rack.

RASPBERRY MUFFINS

Steps:

• Combine flour and baking powder; set aside. In a large bowl, cream shortening and sugar. Add eggs; mix well. Combine milk and vanilla; add to creamed mixture alternately with flour mixture. Fold in the raspberries. Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with sugar. Bake at 375° for 20-25 minutes or until center of muffin springs back when lightly touched.