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Buttermilk Raspberry Muffins

by on March 21, 2011 in Breads, Muffins March 21, 2011 BreadsMuffins
See post on kitchenprincess’s site!
5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

Absolutely tasty! They’ll be gone in a sec!

Ingredients

  • ¾ cups Sugar
  • 2 whole Eggs
  • ¾ cups Vegetable Oil
  • 2 cups Unbleached All-purpose Flour
  • 2 teaspoons Baking Powder
  • ½ teaspoons Baking Soda
  • 1 cup Buttermilk
  • 1 cup Frozen Raspberries

Preparation

In a small bowl whisk up the sugar, the eggs and the oil.

In a large bowl mix all the dry ingredients. Alternate folding in the buttermilk and the the egg mixture until everything is combined. Don’ t worry about a few lumps of flour!

Lastly, add the raspberry (don’t defrost them!) or any other kind of berries you like.

Fill them into a muffin mold and bake at 190° degrees Celsius
(375°F) for 20–25 minutes.

After they are done and cooled off, you can decorate them with some white chocolate.

Enjoy!

2 Comments

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rcfoodie on 3.26.2011

So I just calculated this recipe for Weight Watchers Power Points- if you make 6 large/jumbo muffins, they come out to 15 points each. Bummer they are so high, but if you eat just half, it’s so worth it!

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rcfoodie on 3.26.2011

This makes 6 large muffins, not your cupcake sized ones. Wonderful easy muffin!

2 Reviews

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ericame on 8.3.2012

These were great! I love the way the raspberries contrast with the buttermilk flavour.

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rcfoodie on 3.26.2011

First off, I have never ever baked with buttermilk before, but there are so many recipes that look good, so I thought i’d give it a try. This one piqued my interest, and ohmygosh i’m so glad I tried it! The recipe is SO EASY and amazingly good. The cake is so light and airy- not a dense or too heavy muffin at all.

I liked how you can interchange different things too- blueberries, blackberries, etc…. i’m going to try bacon next time! I topped mine off with a bit of sugar and sliced almonds. I wish I could upload a picture because they came out beautifully!! And the only thing I should mention is that the recipe makes 6 large muffins, not your cupcake pan sized ones. Even my daughter and her 3 year old friend loved them!

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