Does anyone have a recipe for raspberry muffins or quick bread?

Question

I have some frozen raspberries and basic ingredients on hand. I don't have an electric mixer, so the recipe needs to work for hand-mixing. I don't have sour cream or buttermilk on hand which some nice-sounding recipes called for, and I don't like yogurt. Can I simply replace raspberries for blueberries in such recipes?

Answer 1

2 cups flour
3 tablespoons sugar
1 tablespoon baking powder
Dash of salt
1 large egg, beaten
3 tablespoons melted butter
3/4 cup milk
1 cup fresh or frozen raspberries
PREPARATION:
Preheat oven to 375 degrees F.
Mix the dry ingredients together. Mix the egg, butter and milk together and fold into the dry ingredients. Gently fold the raspberries into the other ingredients.

Grease the muffin tins and fill three-quarters full with the batter.

Bake for 30 minutes or until done.

Answer 2

If you can deal with using half and half, you can make these raspberry muffins- you will have to substitue the frozen for fresh raspberries:

INGREDIENTS
1 cup fresh raspberries
14 tablespoons sugar, divided
1/4 cup butter, softened
1 egg
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
2 1/4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup half-and-half cream
1 cup finely chopped vanilla or white chips
2 tablespoons brown sugar
DIRECTIONS
In a small bowl, toss raspberries with 1/4 cup sugar; set aside. In a large mixing bowl, cream butter and 1/2 cup sugar. Beat in egg and extracts. Combine the flour, baking powder and salt; add to creamed mixture alternately with cream. Stir in chips and reserved raspberries.
Fill greased or paper-lined muffin cups three-fourths full. Combine brown sugar and remaining sugar; sprinkle over batter. Bake at 375 degrees F for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Answer 3

12 1/2 ounces cake flour
1 teaspoon baking soda
2 teaspoons baking powder
Heavy pinch salt
1 cup sugar
1/2 cup vegetable oil
1 egg
1 cup yogurt
1 1/2 cups fresh blueberries
Vegetable spray, for the muffin tins

Preheat oven to 380 degrees F.
In a large bowl sift together the flour, baking soda, baking powder, and salt and set aside.

In another large bowl, whisk together the sugar, oil, egg and yogurt. Add the dry ingredients reserving 1 tablespoon of the dry ingredients and toss with the blueberries. Stir mixture for a count of 10. Add 1 cup blueberries to mixture and stir 3 more times. Reserve the 1/2 cup of blueberries.

Using a #20 ice cream scoop, add the mixture to greased muffin pans. Sprinkle the remaining 1/2 cup of berries on top of muffins and press down lightly. Place into the oven and increase the temperature to 400 degrees. Bake for 20 to 25 minutes, rotating pan halfway through. Remove from oven and turn out, upside down on tea towel to cool completely. Serve immediately or store in airtight container for 2 to 3 days.


You can add any berry in place of blueberries. You can use sour milk, cup of milk and 1TB vingar and let srand for 10 mins a least. You canuse all purpose flour just sift it twice.

Answer 4

You might be able to adapt this recipe, perhaps smoosh up the berries. They look awfully good :-) Happy Holidays.

Strawberry-and-Cream Cheese-Filled Muffins

1/4 cup (2 oz.) 1/3-less-fat cream cheese
2 Tbsp. strawberry preserves
2 1/4 cups all-purpose flour
1/3 cup sugar
2 tsp. baking powder
2 tsp. poppy seeds
1/2 tsp. baking soda
1/4 tsp. salt
1 1/4 cups low-fat buttermilk
3 Tbsp. vegetable oil
2 large egg whites
1 large egg
Cooking spray

Preheat oven to 375 degrees. Combine the cream cheese and preserves; stir with a whisk.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next five ingredients (flour through salt) in a medium bowl; make a well in center of mixture. Combine buttermilk, oil, egg whites, and egg; stir well with a whisk. Add to flour mixture, stirring just until moist.

Spoon the batter into 12 muffin cups coated with cooking spray, filling one-third full. Top each with about one teaspoon cream cheese mixture; divide the remaining batter evenly over the cream cheese mixture. Bake at 375 degrees for 25 minutes or until muffins spring back when touched lightly in center. Remove the muffins from pans immediately, and place on a wire rack.

http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=226357&package_id=347367

Answer 5

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