Description
These tangy raspberry muffins are a delectable summer treat! Thank you to the American Kidney Fund for this delicious recipe!
Ingredients
Instructions
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Preheat oven to 375°F.
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Line 16 muffin cups.
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Mix 1 1/3 cups flour and baking powder in a small bowl.
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Stir in raspberries.
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In a medium bowl, beat ¼ cup margarine with the sugar and egg.
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Blend in non-dairy creamer.
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Stir in flour mixture until just moistened.
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Spoon batter into muffin cups.
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In a small bowl, remaining ¼ cup flour, remaining 2 tablespoons margarine, mix brown sugar and cinnamon. Sprinkle over muffins.
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Bake 15 to 18 minutes.
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 126kcal
- % Daily Value *
- Total Fat 3g5%
- Saturated Fat 1g5%
- Cholesterol 23mg8%
- Sodium 44mg2%
- Potassium 1033mg30%
- Total Carbohydrate 28g10%
- Dietary Fiber 8g32%
- Sugars 6g
- Protein 3g6%
- Calcium 545 mg
- Phosphorus 63 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Breakfast