Total Time
40mins
Prep 20 mins
Cook 20 mins

I came up with this one to use all the fresh raspberries in my yard but so far I haven't met a berry that didn't work also! If you use larger berries like strawberries make sure you quarter them. I have tried this with milk, heavy cream, and light cream. I always get the best results with the light cream.

Ingredients Nutrition

Directions

  1. Pre-heat oven to 400 degrees.
  2. Spray 12-count muffin pan with non-stick cooking spray.
  3. Combine half-and-half, eggs, vanilla, and sugar.
  4. Stir until just blended.
  5. Add oil.
  6. Stir until blended.
  7. In another bowl combine baking powder, salt, flour, and wheat germ.
  8. Mix.
  9. Add dry mix to wet all at once.
  10. Stir until just blended.
  11. Add raspberries, stir.
  12. Pour into muffin pan filling cups 2/3's of the way full.
  13. Sprinkle raw sugar over the tops.
  14. Bake at 400 degrees for@20 minutes or until toothpick stuck in the center comes out clean.
  15. Enjoy!

Reviews

(1)
Most Helpful

Yum! These muffins came together easily & baked up with a beautiful dome. I took some liberties with your recipe: I subbed fat free half & half, Splenda for half the sugar, added 1/2 teaspoon orange extract & used frozen blueberries. The raw sugar topping is a nice touch of crunch. These are bakery quality sweets. Thanks!

SusieQusie December 15, 2005

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