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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Raspberry Cinnamon Muffins Recipe

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This recipe for Raspberry Cinnamon Muffins is from Theresa's Treasury of Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 350º.

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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