Ingredients Jump to Instructions ↓

  1. 1 3/4 cups all-purpose flour

  2. 1/2 cup sugar

  3. 2 teaspoons baking powder

  4. 1/4 teaspoon salt

  5. 1 beaten egg

  6. 3/4 cup milk

  7. 1/4 cup vegetable oil

  8. 1 bag frozen raspberries, thawed and drained

Instructions Jump to Ingredients ↑

  1. Grease twelve 2½-inch muffin cups or line with paper bake cups; set aside.

  2. In a medium bowl combine flour, sugar, baking powder, and salt. Make a well in the center of the flour mixtures; set aside.

  3. In another bowl combine egg, milk, and oil. Add egg mixture all at once to the flour mixtures. Stir until just moistened. Fold in raspberries.

  4. Spoon batter into prepared muffin cups, filling each two-thirds full. Bake in a 400° oven for 18 to 20 minutes until golden brown and a wooden toothpick inserted in centers comes out clean. Cool on a wire rack for 5 minutes; serve warm.


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