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

Raspberry Buttermilk Muffins

Raspberry Buttermilk Muffins
Prep Time
15 min
Cook Time
25 min
Yield
12-15 muffins
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
- 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.
- Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 25 minutes or until browned.
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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