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

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on July 20, 2010

      Very good muffin recipe! Resulted in tender, moist muffins that were just the right balance of sweet and slight tartness from the berries. My kids gobbled them up. I used frozen raspberries that I thawed overnight, 1/4 c. butter and 1/4 c. Smart Balance spread and it worked just fine. Thanks, I'll be making these again!

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    • on April 09, 2013

      Wow, are these tasty! Made them this snowy Colorado morning for breakfast. I followed the recipe exactly but I did have to add a bit more mild than what was stated. I also like that it makes extra streusel since I know I'll be making these again!

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    • on March 16, 2013

      I used all white whole wheat flour and butter milk--the muffins came out beautifully, even at high altitude. Moist and tender, not too sweet. This will be added to my muffin baking rotation.

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    • on December 22, 2012

      YUM!!! Will definitely make again. I was out of whole wheat flour so used all AP but will try some whole wheat next time. Nice combination of spices and fruit. I used unsweetened frozen raspberries and they were just right -- not overly sweet. Made 1/2 a batch of streusel and still had enough to freeze for another batch or two. Thanks for posting this recipe! Definitely 5 stars!

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    Nutritional Facts for Raspberry Muffins

    Serving Size: 1 (87 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 297.1
     
    Calories from Fat 113
    38%
    Total Fat 12.6 g
    19%
    Saturated Fat 7.6 g
    38%
    Cholesterol 49.5 mg
    16%
    Sodium 211.1 mg
    8%
    Total Carbohydrate 44.1 g
    14%
    Dietary Fiber 1.8 g
    7%
    Sugars 26.7 g
    107%
    Protein 3.4 g
    6%

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