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Raspberry Buttermilk Muffins

Total Time

Prep: 15 min. Bake: 25 min.

Makes

12-15 muffins

For a morning "lift", Raspberry Buttermilk Muffins are delicious eye-openers. They're easy to stir up and bake!

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 6 tablespoons cold butter, cubed
  • 1 egg, lightly beaten
  • 1 cup buttermilk
  • 1 cup fresh or frozen raspberries

Directions

  1. In a bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add egg and buttermilk; mix just until dry ingredients are moistened. Fold in berries.
  2. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 25 minutes or until browned.
<B>Editor's Note:</B> Frozen berries may be used if thawed and well drained.

Nutrition Facts

1 each: 178 calories, 7g fat (4g saturated fat), 34mg cholesterol, 348mg sodium, 26g carbohydrate (10g sugars, 1g fiber), 4g protein.

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