raspberry buttermilk muffins

DESCRIPTION



These Raspberry Buttermilk Muffins are so delicious!  A sweet and soft vanilla muffin base loaded with tasty tart raspberries.

INGREDIENTS


  • 1/2 cup butter
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 1/2 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup buttermilk
  • 1 1/2 – 2 cups raspberries (fresh or frozen, see notes)


INSTRUCTIONS

Preheat your oven to 400 degrees.

Make sure the baking rack you are going to use is in the centre of the oven.

Using a mixer cream together the butter and sugar.

Add in the eggs one at a time, then add the vanilla. Mix well.

In a separate bowl whisk together the flour, baking powder, baking soda and salt.

Add the flour mix to the butter mix, alternating with the buttermilk.

Gently stir in the raspberries so the batter doesn’t become pink. Tip!  I prefer to use frozen raspberries because they don’t colour the batter as easily.

Bake for 20 minutes, until a toothpick inserted into the centre of the muffin comes clean.

NOTES
Tip!  I prefer to use frozen raspberries because they don’t colour the batter as easily.

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