Nothin’ says “Be my Valentine” like a little lovin’ from the oven.
These raspberry muffins are easy to make and you can prepare them the night before (and days before and freeze) then warm up Valentine’s morning for breakfast. They are moist and sweet and guaranteed to be a hit with your sweetie (unless of course they don’t like raspberries, then you are on your own.)
Ingredients for Raspberry Muffins
Combine dry ingredients then stir in melted butter.
Mix egg, milk and vanilla together then add to batter.
Blend until mixed, but don’t over stir. The batter will still be lumpy.
Gently stir in raspberries.
When they are well blended, spoon into paper-lined muffin cups.
A heaping spoon should do it. I am not, however, the queen of uniformity.
You need a box of sugar in the raw (turbinado sugar).
And sprinkle a little on top of each muffin before putting into your 400 degree preheated oven.
Bake about 12-15 minutes until tops are lightly browned. Serve warm with butter melting into every little crevice.
Yum!
Raspberry Muffins
2 cups flour
1 cup sugar
2 tsp. baking powder
1/4 tsp. salt
1/2 cup butter
3/4 cup milk
1 egg
1/4 tsp. vanilla
1 1/2 cups raspberries
Sugar in the Raw (Turbinado Sugar)
Preheat oven to 400 degrees
Combine dry ingredients and set aside.
Melt butter then stir into dry ingredients.
Mix egg, vanilla and milk together. Pour into batter, stirring until blended, but you want to leave a few lumps in the batter.
Gently fold in raspberries.
Spoon into a muffin-pan lined with paper baking cups. Sprinkle tops with a little turbindo sugar (optional) for a sweet little crunch on top when they are baked.
Bake about 12-15 minutes until tops are lightly browned.
Remove and serve with butter (or plain).
