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There is something about making raspberry muffins that fills me with satisfaction. There is no need for fancy equipment and you don’t need to set aside like half a day or something. The recipe is simple and easy to follow. There are no hard-to-get ingredients and the method itself is very user-friendly. The trickiest part of this muffin recipe is the process of buying raspberries. Unless you’ve got a garden, that is.
In a large bowl, add butter and sugar and cream together until light and fluffy. Add eggs one at a time, mixing thoroughly after each addition. Add vanilla extract in the meantime.
Mix flour, baking powder, allspice and salt. Add egg, butter and sugar mixture to flour mixture and alternate with milk. Fold in all raspberries.
Fill muffin cups to 2/3 full and bake at 350 degrees F (177 degrees C) for 25-30 minutes. Remove them from the oven when raspberry muffins are baked and wait 10 minutes before serving (they should cool down a little).
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!