Raspberry Muffins

These delicious Raspberry Muffins are moist and fluffy. Raspberry Muffins are a healthy breakfast as they are loaded with lots of fresh raspberries and walnuts. Raspberries are rich in vitamins, antioxidants and fiber. They have a high concentration of ellagic acid, a phenolic compound that prevents cancer. Walnuts and raspberries also help to improve your memory power. Generally, kids hesitate to eat raspberries and walnuts, but if you make them into these soft and sweet muffins, they would eat them right up! So try it out and share your comments!

You may also like Carrot Muffins, Mixed Berry Muffins, and Blueberry Muffins.

Finally, you may also like my other healthy breakfast recipes like Homemade Granola Recipe, Ragi Aval Kozhukattai, Wheat Flour Sweet Appam, Ragi Paal Kozhukattai,  Whole Wheat Bread Recipe, Multigrain bread recipe, Healthy Bread Pizza, Whole wheat mixed berry bread, Lemon Blueberry Bread, Raspberry bread, Peanut Butter Recipe, Ragi Roti, Homemade Strawberry Jam, Soft Chapati recipe, Ven Pongal, Steel-cut Oats Porridge, Eggless Buttermilk Pancakes, Whole wheat pancake, Aloo Gobi Paratha, Turkey Frittata, Fruit and Nut Chocolate Bars, Stuffed Palak Paneer Paratha and Whole Wheat Banana Bread.

Raspberry Muffins

Furthermore, I would like to share some of my suggestions for making raspberry muffins. Firstly, in this recipe, I have used oil instead of butter and yogurt instead of milk. These two make a muffin moist and tender. Secondly, try to use fresh berries, but if you use frozen berries then there is no need to thaw the berries. Finally, If you would like a citrus flavor then add a teaspoon of grated lemon or orange zest to the batter.

Raspberry Muffins 2017-06-07 05:20:49

Serves 12    Generally, kids hesitate to eat raspberries and walnuts, but if you make them into this soft and sweet muffins, they would eat them right up!                             Print        Prep Time   00:20        Cook Time   00:20        Total Time   00:40

Prep Time   00:20        Cook Time   00:20        Total Time   00:40         Dry Ingredients

1. 2 cups all-purpose flour (260 g)
2. 1/2 cup white sugar (100 g)
3. 1&1/4 tsp baking powder
4. 1/2 tsp baking soda
5. 1/4 tsp salt
6. 1 cup fresh raspberries
7. 1/2 cup chopped walnuts          Wet Ingredients
8. 1 large egg, lightly beaten
9. 1 cup low fat yogurt (240 ml)
10. 1/3 cup sunflower or canola or vegetable oil (80 ml)
11. 1 tsp vanilla essence          Instructions
12. Preheat your oven to 180 degrees C. Then butter or line 12 muffin cups pan with paper liners.
13. In a wide bowl, whisk together the lightly beaten egg, yogurt, oil, and vanilla essence until incorporated and keep it aside.
14. In another wide bowl whisk the flour, sugar, baking powder, baking soda, and salt until just combined.
15. Then add fresh raspberries and chopped walnuts, mix gently.
16. Then fold the wet ingredients into the dry ingredients by using a rubber spatula, stirring gently until they are combined.
17. By using a spoon or ice cream scoop, evenly fill the muffin cups with the batter.
18. Then place it in the preheated oven and bake it for 15 to 20 mins or until a toothpick inserted in the center of a muffin comes out clean.
19. Transfer it to a wire rack and let cool for 10 mins before removing it from the pan.         By Santhi Therese    The Indian Claypot https://theindianclaypot.com/

Raspberry Muffins

Serves 1
Prep Time: 00:20
Cook Time: 00:20
Total Time: 00:40

Ingredients

• 2 cups (260 g) all-purpose flour
• 1/2 cup (100 g) white sugar
• 1&1/4 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup fresh raspberries
• 1/2 cup chopped walnuts
• 1, lightly beaten large egg
• 1 cup (240 ml) low fat yogurt
• 1/3 cup (80 ml) sunflower or canola or vegetable oil
• 1 tsp vanilla essence

Instructions

• Preheat your oven to 180 degrees C. Then butter or line 12 muffin cups pan with paper liners.
• In a wide bowl, whisk together the lightly beaten egg, yogurt, oil, and vanilla essence until incorporated and keep it aside.
• In another wide bowl whisk the flour, sugar, baking powder, baking soda, and salt until just combined.
• Then add fresh raspberries and chopped walnuts, mix gently.
• Then fold the wet ingredients into the dry ingredients by using a rubber spatula, stirring gently until they are combined.
• By using a spoon or ice cream scoop, evenly fill the muffin cups with the batter.
• Then place it in the preheated oven and bake it for 15 to 20 mins or until a toothpick inserted in the center of a muffin comes out clean.
• Transfer it to a wire rack and let cool for 10 mins before removing it from the pan.

By Santhi Therese
The Indian Claypot