Share		Tell a Friend

This past July we were pleasantly surprised to see our raspberry bushes yielding a marvelous crop of fresh berries for us. We spent an entire week picking the berries and utilizing them in various recipes. We made muffins, pancakes, freezer jam, pies and even a cake.

For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

If you want to freeze your berries for late use, wash and remove the stems and let them air dry. I placed them on a cookie sheet in my freezer until they were frozen (took about 2 hours) and then packed them into freezer containers.

The following recipe is a very moist recipe, so don't over mix it as that will cause them to get tough.

Raspberry Muffins

2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 cup granulated sugar
1 egg
1 cup buttermilk
1 cup fresh raspberries

Note: Thawed and drained raspberries will work too

Preheat oven to 350 degrees. Line your muffin pan with 12 liners or lightly grease the cups with some shortening or nonstick baking spray.

In a large bowl, mix together the flour, baking powder and granulated sugar until they are well combined. In a medium-sized bowl, combine the beaten egg, buttermilk and raspberries until well mixed, being careful to not crush the berries. Stir the berry mixture into the flour mixture by hand until all ingredients are well combined.

Spoon batter into your prepared muffin cups, filling them 2/3 of the way full. Bake in a 350 degree oven for 15-18 minutes or until they are done. (the tops should be lightly browned.)

Serving Suggestions: We like to serve our muffins with honey, honey or apple butter or just plain butter.

Note: I have also used this recipe with blueberries, black raspberries and mulberries and it works just as well.

Shelly Hill has been working from home in Direct Sales since 1989 and is a Manager with Tupperware. Shelly enjoys cooking and baking for her friends and family. You can visit Shelly online at http://www.workathomebusinessoptions.com or her recipe blog at http://wahmshelly.blogspot.com for additional free recipes.

Article Source: EzineArticles.com

Web recipes-on-the-net.com

A Absolutly Fantastic Banana Muffin Recipe by Maria Glensworth
Cinnamon Roll Muffins by LeAnn Ralph
Diabetic Friendly Muffin Recipes Perfect For Fall by Linda Carol Wilson
Fancy Up Your Muffins by Dennis R Weaver
Give a Kid a Muffin and Watch Him Smile by Sherry Frewerd
Healthy & Moist Cornmeal Blueberry Muffins by Diane Dutchin
Healthy Cranberry Walnut Muffins to Start Your Day Off Right by Linda Carol Wilson
Healthy Muffin Recipe with Yoghurt and Oats by Kit Heathcock
How to Bake - Muffins (With Recipes) by Dennis R Weaver
How to Make Delicious Quick and Easy Coffee Cake Muffins by Linda Carol Wilson
How to Make Homemade Raspberry Muffins by Shelly Hill
How to Make Soft, Moist Muffins by Shiloah Baker
Low Fat and Sugar Free Apple Cinnamon Muffins by Shelley Pogue
Make-up or Mixing Methods for Muffins by Dennis R Weaver
Mmm, Mmm Muffins: Healthier Recipes for You by Harriet Hodgson
Oatmeal-Apple-Raisin Muffins by LeAnn R. Ralph
Orange Tea Muffins Recipe by Leah Quinn
Peach Baking Recipes by Jill Borash
Tasty Muffin Recipes Suitable For Diabetics and Just in Time For Back-to-School by Linda Carol Wilson
Tasty, Yummy, Bran Muffins by Laurie Meers
The Convenience Of Refrigerator Bran Muffins by Dennis Weaver
Time to Eat Healthy! - Healthy Bran Muffins and Whole Wheat Banana Muffins Recipes by Linda Carol Wilson
Tropical Muffins and Healthy Carb French Toast Muffins For Diabetics and Others by Linda Carol Wilson
Yes, You Can Make Chocolate Chip Muffins by Tracy Falbe

< Back to Muffin Recipes