| |
| Raspberry Muffins |
| |
| 2 1/4 cups |
|
flour |
|
| 2 tsp |
|
baking powder |
|
| 1/2 tsp |
|
salt |
|
| 2 Tbs |
|
sugar |
|
| 1 |
|
egg, beaten |
|
| 1 cup |
|
cold milk |
|
| 1/2 cup |
|
melted butter |
|
| 1 cup |
|
fresh raspberries |
|
|
|
|
| |
| 1 |
Preheat oven to 375 F. Mix dry ingredients
together in medium size bowl. In a small bowl blend egg,
milk, and butter. Add to the dry ingredients and mix just
until lumpy. |
| 2 |
Add raspberries, stirring gently. Do
not over mix. Spoon into greased muffin tins. Bake for
25-30 minutes. |
|
| |
| Servings: 12 |
| |
| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based
on a 2000 calorie diet. |
| Nutrition information
calculated from recipe ingredients. |
|
|
| |
|
|
|
| Amount
Per Serving |
|
|
|
| Calories |
|
183.21 |
|
| Calories From Fat |
|
77.16 |
|
| |
|
%
Daily Value |
| Total Fat 8.78g |
|
13% |
|
| Saturated Fat 5.19g |
|
25% |
|
| Cholesterol
40.56mg |
|
13% |
|
| Sodium
195.27mg |
|
8% |
|
| Potassium
79.95mg |
|
2% |
|
| Carbohydrates
22.42mg |
|
7% |
|
| Dietary Fiber 1.33g |
|
5% |
|
| Protein
3.81g |
|
7% |
|
|
|
| |
| Recipe Type |
| Bread, Breakfast, Brunch |
| |
| Recipe Source |
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