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Sugar Crusted Raspberry Muffins Recipe

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This recipe for Sugar Crusted Raspberry Muffins, by , is from McKee Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy and Sarah Hollister
Added: Thursday, October 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 c. flour
3/4 c. sugar
2 t. baking powder
1/4 t. salt
1/2 c. unsalted butter, melted
3/4 c. whole milk
1 lg. egg
1/4 t. vanilla extract
1 1/2 c. fresh raspberries
may use blackberries, blueberries

Directions:
Directions:
Heat oven to 400. Line muffin tin with 12 paper liners or coat with cooking spray. Combine 1 3/4 cups of flour, 1/2 cup of sugar, baking powder and salt. Add butter; combine. In 2nd bowl, whisk milk, egg and vanilla. Gradually add milk mixture to flour mixture; batter will be lumpy. Toss berries with remaining flour in bowl. Gently fold berry mixture into batter. Fill each cup 3/4 full. Sprinkle with remaining sugar. Bake 17-20 minutes when toothpick inserted into muffin center comes out clean. Transfer pan to a wire rack to cool for 10 minutes. Serve warm.

 

 

 

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