"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Raspberry Cinnamon Muffins Recipe

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This recipe for Raspberry Cinnamon Muffins, by , is from Theresa's Treasury of Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Sunday, September 16, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
3/4 cup buttermilk
1 teaspoon vanilla
1/2 cup butter, room temperature
1 1/2 cups sugar
3 eggs
1 cup raspberries
3/4 cup chopped pecans

Directions:
Directions:
Preheat oven to 350.

Line 18 muffin forms with paper liners.

In bowl, whisk together flour, baking powder, baking soda, salt and cinnamon; set aside.

In bowl, combine buttermilk and vanilla; set aside.

In bowl, cream butter and sugar until fluffy, 3-4 minutes. Add eggs. Add flour mixture alternating with buttermilk mixture.

By hand, fold in raspberries and nuts.

Fill each muffin cups 2/3 full.

Bake until tops spring back when lightly pressed; 18-20 minutes.

Number Of Servings:
Number Of Servings:
18

 

 

 

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