Recipe by Ocean~Ivy
A favorite recipe I found online, and thought I should pass on here at the zarr! This really is a elegant, pretty, but most of all tasty dessert treat.
Top Review by DDW
I have made this recipe 3 times now. At first I made "as is" and my parents adored them and I was sure that I forgot the sugar - they had no sweetness at all (imo). I made them a second time "as is" and I made sure that I had sugar in them and again - no sweetness but the friends I made them for really liked them. So this weekend was my third try, my friend requested them. I added more sugar until the batter satisfied my taste test, added 1 tsp of vanilla and cut the salt back a little. LOVED THEM!!! They were gobbled up in no time flat. They were loved as is and I guess I just felt they needed a little more sweetness so I will just add more sugar and some vanilla from now on. Glad I gave them the third try - they are a keeper.
- 236.59 ml milk
- 118.29 ml butter, melted
- 1 egg, slightly beaten
- 473.18 ml all-purpose flour
- 78.07 ml sugar
- 14.79 ml baking powder
- 4.92 ml salt
- 236.59 ml fresh raspberries (do not thaw) or 236.59 ml frozen raspberries (do not thaw)
- 118.29 ml vanilla chip
- 59.14 ml butter, melted
- 59.14 ml sugar
Directions See How It's Made
- Grease 12 muffin tin cups.
- Heat oven to 400°.
- In a large bowl mix the milk, butter and egg.
- Stir in all remaining muffin ingredients except raspberries & vanilla chips.
- Stir only until flour is moistened,then gently stir in the berries & vanilla chips.
- Spoon the batter into the greased muffin tins.
- Bake for 24-28 minutes or until golden brown.
- Let muffins cool a little, then remove from pan.
- Dip top of each muffin top in melted butter, then in sugar.