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    You are in: Home / Recipes / Double Raspberry Muffins Recipe
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    Double Raspberry Muffins

    Total Time:

    Prep Time:

    Cook Time:

    51 mins

    30 mins

    21 mins

    ratherbeswimmin''s Note:

    Camilla Saulsbury

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    Ingredients:

    Yield:

    muffins

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 375°.
    2. 2
      Grease a 12-cup muffin pan.
    3. 3
      In a big bowl, whisk together the flour, baking powder, and salt.
    4. 4
      In another bowl, whisk together sugar, and eggs until well blended; whisk in buttermilk, butter, oil, and vanilla until well blended.
    5. 5
      Add the egg mixture to the flour mixture and stir until just blended.
    6. 6
      Gently fold in raspberries.
    7. 7
      Divide batter equally among prepared muffin cups.
    8. 8
      Spoon 1 teaspoon raspberry jam in the center of each mound of batter.
    9. 9
      Using the tip of a knife, swirl jam into batter.
    10. 10
      Bake for 17-21 minutes or until tops are golden and a pick comes out clean.
    11. 11
      Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.

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    Nutritional Facts for Double Raspberry Muffins

    Serving Size: 1 (1194 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 279.3
     
    Calories from Fat 87
    31%
    Total Fat 9.6 g
    14%
    Saturated Fat 3.4 g
    17%
    Cholesterol 41.9 mg
    13%
    Sodium 306.1 mg
    12%
    Total Carbohydrate 43.6 g
    14%
    Dietary Fiber 1.4 g
    5%
    Sugars 21.4 g
    85%
    Protein 4.6 g
    9%

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