Esta es una exhibición prevé de cómo se va ver la receta de 'Raspberry Muffins' imprimido.

Receta Raspberry Muffins
by Sylvia Mease

Raspberry Muffins

My grandchildren love these :)

Calificación: 5/5
Avg. 5/5 1 voto
  Estados Unidos American
  Raciónes: 20 muffins

Ingredientes

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup butter or margarine, softened
  • 1 1/4 cups sugar
  • 2 eggs
  • 1 8 ozs carton dairy sour cream
  • 1 tsp vanilla
  • 1 cup fresh or frozen wild raspberries or regular raspberries, thawed and drained (I always throw some extra in <g>)
  • 2 Tbs sugar
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg

Direcciones

  1. Line 20 muffin cups with paper bake cups; set aside.
  2. In a medium mixing bowl, stir together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Add the 1-1/4 cups sugar and beat with an electric mixer on medium speed until combined. Beat in the eggs, sour cream, and vanilla until combined.
  4. With a spoon, stir the dry ingredients into the beaten mixture until just moistened. Fold in the raspberries. Spoon into prepared muffin cups, filling cups 3/4 full
  5. For Topping: In a small bowl, stir together the 2 tablespoons sugar, the cinnamon, and nutmeg. Sprinkle over batter in muffin cups
  6. Bake in a 400 degree F oven for 18 to 20 minutes or until the muffins are golden. Serve warm.