Raspberry Muffins

Raspberry Muffins

These are easy enough to whip up for a weekend morning breakfast or brunch. Feel free to substitute blueberries, strawberries, blackberries, or a combination of berries for the raspberries in this recipe.

Raspberry Muffins

1 3/4 cups flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/3 cup canola oil
1 teaspoon vanilla
1 egg, beaten
1 1/2 cups fresh or frozen raspberries (you do not have to defrost the frozen berries)
extra sugar for sprinkling on top of muffins

Preheat oven to 400º F. Spray muffin pans lightly with cooking spray (or use paper baking cups) and set aside.

In a large bowl, mix the flour, sugar, baking powder, and salt together. Set aside.  Combine the milk, oil, vanilla, and egg together and then add to the dry ingredients.  Mix until moistened, but do not over mix. Gently mix in the raspberries.  Fill muffin pans about half full with batter. Sprinkle the tops of the muffins with a little bit of sugar.  Bake for 20 minutes or until golden brown.

Makes approximately 12 large muffins or 24 mini muffins.

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