Friday, August 26, 2011

Raspberry Muffins

I got this great muffin recipe from my mom. They have the perfect fresh fruit flavor. I made these one night so that my husband could have some muffins along with his breakfast. They are better fresh out of the oven, but taste great either way. Enjoy!

4 3/4 cups flour
1 3/4 T. baking powder
1 1/2 t. salt
1 cup + 1 T. oil
2 cups sugar
3 eggs
1 3/4 cups milk
1 t. vanilla
1 t. almond extract
2 cups fresh or frozen raspberries

1/2 cup flour
1/2 cup brown sugar
1/2 cup butter
Cut-butter into the flour and sugar, then add 1/2 cup silvered almonds

Cream sugar, eggs, and oil. Add vanilla and almond extract; mix. Combine flour, baking powder and salt in separate bowl and blend. Add dry ingredients to egg mixture alternately with milk. Fold in berries and pour into large size, greased muffin tins. Sprinkle with topping mixtures. Bake at 350 degrees for 30 minutes, 18 minutes for regular size. Makes 18 large or 36 regular size muffins. 

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