Sunday, November 24, 2013

Raspberry Muffin Recipe

This last Summer when we were traveling over in England, Ireland and Scotland we would often see the most delicious looking pastries you could ever imagine!   

When I spotted the Raspberry Muffins in the below photo,  I was inspired to put these on my to-do list for when we got home.

If you would like to see the post where this inspiration began, you can click on the link below:

http://www.blogger.com/blogger.g?blogID=1799317821178182526#editor/target=post;postID=6984244393768433101;onPublishedMenu=posts;

Below is a photo of Raspberry Muffins we saw in Dublin, Ireland


Below are the ingredients you will need for the recipe.  A super quick and easy recipe!


Raspberry Muffin Recipe
Ingredients:
1-3/4 cups self-rising flour                                                                                                       
1/3 cup shortening (I use Coconut Oil)        
1 cup sugar
2 eggs, lightly beaten
1/2 cup milk
1 teaspoon vanilla extract (I use 2)
1 to 2 cups fresh or frozen raspberries
                                                                                                                                                                                  
Directions:    (Preheat oven to 375 degrees.)
  • Measure flour and set aside.
  • In a large bowl, cream shortening and sugar.
  • Add eggs; mix well.
  • Combine milk and vanilla; add to the creamed mixture alternately with flour.
  • Fold in raspberries.
  • Fill greased or paper-lined muffin cups two-thirds full.
  • Bake at 375 degrees for 20-25 minutes.            


You can use fresh or frozen raspberries.  Not knowing just when I would be making the muffins, I used the frozen raspberries, and they worked just fine.


Whenever possible, I try to use Coconut Oil in recipes.  I have heard it is extremely healthy.  This oil does give the muffins a slight coconut taste.  So, if you do not especially like the taste of Coconut,  you may wish to choose a different cooking oil.


The recipe says:  "Fill greased or paper-lined muffin cups two-thirds full."   I like to use the Pam Olive Oil Pan Spray for the muffin cups, as seen in the below photo, and  it works real well. 


All mixed and ready to go into the oven.


As you know each oven is different.  These muffins were ready in 25 minutes, but it is a good idea to check them about 5 minutes earlier in case your oven cooks faster.


My sweet husband was busy watching one of the many football games on TV this season of the year.  When the muffins were finished I asked him if he would like to have one,  and he said yes, he would like to try one ... A little while later he wanted another one and said:  "Those are the best muffins I have ever eaten."  

I have to give credit to Taste of Home online where I found this delicious recipe.  I love their magazine too, and am always inspired by their recipes.  If you try this recipe I hope you enjoy them as much as my husband did.


Thank you for stopping by Sweet Southern Days, 
and I hope you had a wonderful weekend wherever you may be!
Wishing you many blessings as we begin the wonderful week of Thanksgiving.



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