"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Raspberry Cream Muffins Recipe

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This recipe for Raspberry Cream Muffins, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Christine Niffenegger
Added: Tuesday, December 11, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 c. fresh raspberries
3/4 c. & 2 T. sugar (divided)
1/4 c. butter (softened)
1 egg
1/2 tsp. almond extract
1/2 tsp. vanilla extract
2 1/4 c. flour
3 tsp. baking powder
1/2 tsp. salt
1 c. half-&-half cream
1 c. vanilla OR white chips (finely chopped)
2 T. brown sugar

Directions:
Directions:
In a small bowl mix the raspberries with 1/4 c. of sugar; set it a side. In a large bowl, cream the butter and 1/2 c. sugar. Beat in the egg and both extracts. In a separate bowl combine the flour, b.powder, and salt; add to the creamed mixture alternately with cream. Stir in chips and reserved raspberries. In a separate bowl combine b.sugar and remaining sugar together; set it a side.

Spoon the mix into a greased muffin pan or into muffin cups, and sprinkle the sugars on the tops of muffin batter. Bake @ 375 for 25-30 minutes or until a toothpick comes out clean.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
10-15 minutes
Personal Notes:
Personal Notes:
These are so yummy and they remind me of the muffins you can buy from the coffee shops.

 

 

 

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