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Sugar-Topped Raspberry Muffins

 1 Ratings
1 Comments
  • Prep Time 20 min
  • Total Time 45 min
  • Servings 12

Muffins packed with raspberries and topped with coarse sugar crystals – a delightful breakfast made using Gold Medal® all-purpose flour.

Ingredients

2
cups Gold Medal™ all-purpose flour
1/2
cup granulated sugar
3
teaspoons baking powder
1/4
teaspoon salt
1/4
teaspoon ground nutmeg
1
egg, beaten
1
cup milk
1/4
cup butter or margarine, melted
2
teaspoons vanilla
1
cup fresh or frozen raspberries
2
tablespoons white coarse sugar crystals (decorating sugar) or granulated sugar

Directions

  • 1 Heat oven to 375ºF. Grease 12 medium muffin cups with shortening, or line with paper baking cups.
  • 2 In large bowl, mix flour, granulated sugar, baking powder, salt and nutmeg. Stir in egg, milk, butter and vanilla just until blended. Gently fold in raspberries. Divide batter among muffin cups, using 1/4 cup batter for each cup. Sprinkle sugar crystals over batter.
  • 3 Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan to wire rack.

Expert Tips

Add a little sparkle to your baked goods by sprinkling a bit of sugar or even colored sugar over muffins or cookies before baking.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Muffin
Calories
170
Calories from Fat
45
% Daily Value
Total Fat
5g
8%
Saturated Fat
2 1/2g
12%
Trans Fat
0g
0%
Cholesterol
30mg
10%
Sodium
210mg
9%
Total Carbohydrate
29g
10%
Dietary Fiber
1g
5%
Sugars
13g
13%
Protein
3g
3%
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
2%
2%
Calcium
10%
10%
Iron
6%
6%
Exchanges:
1 Starch; 1 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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