Raspberry Muffins
Ingredients
The batter
-
½
cup
unsalted butter
-
1
cup
sugar
-
2
units
eggs
-
½
cup
milk
-
2
cups
all-purpose flour
-
2
teaspoons
baking powder
-
½
teaspoon
salt
-
1
cup
fresh raspberries
For topping
-
to taste
unit
powdered sugar
Instructions
- Preheat the oven to 375°F (190°C).
- Cream the butter and sugar together until well combined.
- Add the eggs and mix well, then stir in the milk.
- Add the all-purpose flour, baking powder, and salt, and blend the mixture.
- Gently fold in the fresh raspberries.
- Prepare a mini muffin pan with baking cups and fill them about 2/3 full with the batter.
- Sprinkle a little powdered sugar on top of the batter.
- Bake for about 25 to 30 minutes until lightly browned and a cake tester comes out clean.
Nutrition Facts (estimated)
Servings
6
Calories
460
Total fat
18g
Total carbohydrates
69g
Total protein
7g
Sodium
367mg
Cholesterol
98mg
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