- Servings: 4
- Prep Time: 15m
- Cook Time: 20m
- Ready In: 35m
Average Member Rating
(5 / 5)
1 People rated this recipe
Raspberry muffins.An excellent choice for the breakfast.Very easy to bake!
- 2 cups (500 g) all-purpose flour
- 3 tablespoons white sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup (60 g) unsalted margarine,melted
- 1 cup (250 ml) buttermilk
- 1 large egg,lightly beaten
- 1/4 cup (60g) raspberry jam
Preheat oven to 375ºF (190º C).
Using 2 small muffin pans,coat 12 2½-inch (6.22 cm) cups with cooking spray.
In a large mixing bowl,combine all-purpose flour,sugar,baking soda and salt. Stir well and set aside.
In a small mixing bowl,combine melted margarine with buttermilk,then beat in the egg,using a fork.
Add egg mixture ti the dry ingredients,stirring to moisten.
Spoon half the batter evenly into greased muffin cups. Using the back of spoon,make a shallow indentation in the batter in each muffin cup. Spoon 1 teaspoon of raspberry jam into each cup. Top with remaining batter.
Bake in preheated oven for 20-25 minutes or until golden brown.