mini raspberry muffins

Name: Mini Raspberry Muffins
Prep time: 15 min
Cook time: 30 min
Cuisine: Canadian
Ingredients: 1/2 cup(s) butter, room temperature; 1 cup(s) sugar (i use 1/2 cup sugar, 1/2 cup splenda); 2 large eggs; 1/2 cup(s) milk; 2 cup(s) all-purpose flour; 2 teaspoon(s) baking powder; 1/2 teaspoon(s) salt; 1 cup(s) fresh raspberries; 1/4 cup(s) powdered sugar (for sprinkling)

11 Pinches

Alice C

Richmond Hill, ON

Updated on Sep 11, 2015

I make these often - they are a one-bowl easy recipe. Use blueberries, strawberries or whatever fruit you prefer. I make these and freeze them in little snack baggies - to grab one to take to work for a quick snack.

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prep time 15 Min

cook time 30 Min

method Bake

yield Makes 24

Ingredients

1/2 cup butter, room temperature
1 cup sugar (i use 1/2 cup sugar, 1/2 cup splenda)
2 large eggs
1/2 cup milk
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh raspberries
1/4 cup powdered sugar (for sprinkling)

How To Make mini raspberry muffins

Step 1

Preheat oven to 375 F. In a mixing bowl, cream butter and sugar with a mixer. Add eggs and mix well. Stir in milk. Add flour, baking powder and salt to the mixture. Continue to blend.

Step 2

Gently fold in raspberries.
Step 3

Fill baking cups with mixture (about 2/3 full). Sprinkle the tops with a little powdered sugar (I usually omit this). Bake for 25 to 30 minutes or until lightly browned.
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