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    You are in: Home / Recipes / Raspberry Vanilla-nut Muffins Recipe
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    Raspberry Vanilla-nut Muffins

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    Dib's's Note:

    Fast, easy and oh so rich tasting-enjoy!

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    Units: US | Metric


    1. 1
      Preheat oven to 350 degrees.
    2. 2
      Grease a 12 count muffin tin.
    3. 3
      In a medium bowl mix flour, baking powder, baking soda, salt and sugar together and set aside.
    4. 4
      In a large bowl mix together the yogurt, eggs, extract's, oil and milk.
    5. 5
      Whisk well.
    6. 6
      Add the liquid ingredients to the dry ingredients, stirring constantly until well incorporated.
    7. 7
      Fold in Raspberries.
    8. 8
      Fill each muffin tin 3/4 full and bake for 25 minutes, or until set and golden brown.

    Ratings & Reviews:

    • on August 16, 2003


      I haven't tasted these yet, but they smell great and I'm sure they *taste* great, but they just didn't seem to rise to the occasion. They look rather flat rather than having the characteristic dome-tops of muffins and are a little dense, it seems. I don't know enough about kitchen chemistry, but I am looking at my Baker's Dozen cookbook and it recommends 1tsp baking powder for every cup of flour (unless there are heavy ingredients like chocolate chips, raisins, fruit etc. (and I would consider the raspberries to be in this catagory) wherein it suggests you use 1.5tsp for every cup of flour.) Also, it reccommends that you use 1/4tsp baking soda per cup of flour or up to 1/2tsp per cup of flour if you have the afore mentioned heavy ingredients. That was really the only problem, and as I said before I'm sure they taste wonderful- they're just looking a little more like cookies than muffins, almost. I used almond extract, not hazelnut but I figured that the extract amounts being Tablespoons was a typo because 2TBS total of extracts seems like a WHOLE LOT. I also used frozen, partially thawed raspberries rather than fresh.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 10, 2003


      I found these muffins to be very tasty. One of my children is allergic to lactose, sugar and yeast so I made some adaptations.. Instead of sugar, I used honey and for yogurt, I used the 90% lactose reduced yogurt (approx. 3/4 cup), I used just under 1/4 cup olive oil instead of vegetable oil, 1 tsp almond extract and 1/4 cup vanilla rice milk. There were no hazelnuts on hand so I crushed some slivered almonds. Absolutely delicious!

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Raspberry Vanilla-nut Muffins

    Serving Size: 1 (1209 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 247.4
    Calories from Fat 91
    Total Fat 10.1 g
    Saturated Fat 1.7 g
    Cholesterol 39.1 mg
    Sodium 224.9 mg
    Total Carbohydrate 32.8 g
    Dietary Fiber 2.2 g
    Sugars 10.5 g
    Protein 5.7 g

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