Raspberry Muffins


Packed with juicy fresh berries.

Easy Serves
SKILL LEVEL 1 dozen muffins
2 cups all-purpose flour
3/4 cup sugar
1 tablespoon Fleischmann's® Baking Powder
1/4 teaspoon salt
1/2 cup Mazola® Corn, Canola OR Vegetable Oil
1/2 cup milk
2 eggs
1/2 teaspoon almond extract
1 cup fresh OR frozen (but not thawed) raspberries

Preheat oven to 400°F. Grease standard 12-hole muffin pan (2-1/2 x 1-1/4 inch cups) or line with paper baking cups.

Combine flour, sugar, baking powder, and salt in a large mixing bowl.Whisk together oil, milk, eggs and almond extract. Add to flour mixture and stir just until flour is moistened. Fold in raspberries.

Divide batter evenly into prepared muffin pan.

Bake 15 to 18 minutes or until a deep golden brown and toothpick inserted in center comes out clean. Transfer muffins to a wire rack to cool.



Total Time
Bake Time 15 to 18 minutes
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