These sweet muffins were a hit at a church breakfast carry-in.

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Name: Raspberry Cream Muffins
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 18
Cuisine: American
Ingredients: 1 cup Raspberries fresh or frozen; 1/4 cup sugar; 1/2 cup sugar; 1/4 cup butter softened; 1 egg; 1/2 tsp almond extract; 1/2 tsp vanilla; 2 1/4 cups flour; 1 tbsp baking powder; 1/2 tsp salt; 1 cup half-n-half cream; 1 cup vanilla chips regular or mini; 2 tbsp brown sugar; 2 tbsp sugar

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INGREDIENTS

1 cup Raspberries ; fresh or frozen
1/4 cup sugar
1/2 cup sugar
1/4 cup butter ; softened
1 egg
1/2 tsp almond extract
1/2 tsp vanilla
2 1/4 cups flour
1 tbsp baking powder
1/2 tsp salt
1 cup half-n-half cream
1 cup vanilla chips ; regular or mini
2 tbsp brown sugar
2 tbsp sugar

Servings

INSTRUCTIONS

In a small bowl, toss raspberries with 1/4 cup sugar; set aside. (Sugar may not be needed with frozen raspberries.)

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.

Gently stir in chips and raspberries. Note: if using frozen raspberries, they should be added to the batter still frozen.

Fill greased or paper-lined muffin cups three-fourths full.

Combine the 2 tbsp each of brown sugar and white sugar; sprinkle over batter.

Bake at 375 for 25-30 minutes or until a toothpick comes out clean.

Cool for 5 minutes before removing from pan to wire rack.

Serve warm.

Note: I used raw sugar for the sprinkle instead of the brown/white sugar mix. It adds a little "sparkle."

Adapted from Taste of Home Cupcakes and Muffins

NOTES

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Raspberry Cream Muffins

1 cup Raspberries fresh or frozen
1/4 cup sugar
1/2 cup sugar
1/4 cup butter softened
1 egg
1/2 tsp almond extract
1/2 tsp vanilla
2 1/4 cups flour
1 tbsp baking powder
1/2 tsp salt
1 cup half-n-half cream
1 cup vanilla chips regular or mini
2 tbsp brown sugar
2 tbsp sugar

In a small bowl, toss raspberries with 1/4 cup sugar; set aside. (Sugar may not be needed with frozen raspberries.)
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. 
Gently stir in chips and raspberries. Note: if using frozen raspberries, they should be added to the batter still frozen.
Fill greased or paper-lined muffin cups three-fourths full.
Combine the 2 tbsp each of brown sugar and white sugar; sprinkle over batter. 
Bake at 375 for 25-30 minutes or until a toothpick comes out clean.
Cool for 5 minutes before removing from pan to wire rack.
Serve warm.

Note:  I used raw sugar for the sprinkle instead of the brown/white sugar mix. It adds a little "sparkle."

Adapted from Taste of Home Cupcakes and Muffins

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Nutrition

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Serving Size: 1 Serving (62g)
Recipe Makes: 18 Servings

Calories: 191
Calories from Fat: 52 (27%)

Amt Per Serving		% DV

	Total Fat 5.8g	8 %
	Saturated Fat 3.5g	18 %
	Monounsaturated Fat 1.6g
	Polyunsanturated Fat 0.2g
Cholesterol 9.3mg		3 %
Sodium 429.5mg		15 %
Potassium 63.6mg		2 %
Total Carbohydrate 34.8g		10 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 34.4g
Protein 1.1g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 191

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