These tangy raspberry muffins are a delectable summer treat! Thank you to the American Kidney Fund for this delicious recipe!
Total Time: 00 hours 50 minutes
Servings: 16
Author: American Kidney Fund
Ingredients
- 1 1/3 cups flour plus ¼ cup flour, divided
- 1 ½ teaspoons baking powder
- 1 cup fresh or frozen raspberries
- ¼ cup plus 2 tablespoons margarine, divided
- ½ cup sugar
- 1 egg
- ½ cup liquid non-dairy creamer
- ¼ cup brown sugar
- 2 teaspoons cinnamon
Nutrition Per Serving
- Calories: 118.06
- Protein: 1.54 g
- Cholesterol: 10.00 mg
- Calcium: 42.26 mg
- Sodium: 73.46 mg
- Potassium: 36.46 mg
- Phosphorus: 62.54 mg
- Fiber: 0.83 g
- Fat: 4.67 g
Instructions
1. Preheat oven to 375°F.
2. Line 16 muffin cups.
3. Mix 1 1/3 cups flour and baking powder in a small bowl.
4. Stir in raspberries.
5. In a medium bowl, beat ¼ cup margarine with the sugar and egg.
6. Blend in non-dairy creamer.
7. Stir in flour mixture until just moistened.
8. Spoon batter into muffin cups.
9. In a small bowl, remaining ¼ cup flour, remaining 2 tablespoons margarine, mix brown sugar and cinnamon. Sprinkle over muffins.
10. Bake 15 to 18 minutes.