Raspberry muffins

Makes: 12
 
INGREDIENTS:
– 1/2 cup butter (115g)
– 1 1/4 cups white sugar (260g)
– 2 eggs
– 2 cups flour (300g)
– 1 teaspoon baking soda
– 2 teaspoons baking powder
– pinch of salt
– 1/2 cup buttermilk
– 1 1/3 cup frozen raspberries
 
– In a large bowl add 1/2 cup of butter and 1 1/4 cup of sugar.
– Cream together butter and sugar until light and fluffy.
– Add eggs one at a time mixing thoroughly after each addition.
– Mix flour, baking powder, baking soda and salt.
– Add egg, butter and sugar mixture to flour mixture and alternate with milk. Fold in all raspberries.
– Fill muffin cups to 2/3 and bake at 350 degrees F (177 degrees C) for 25-30 minutes.
– Remove them from the oven when raspberry muffins are baked and wait 10 minutes before serving (they should cool down a little).



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