Muffins packed with raspberries and topped with coarse sugar crystals – a delightful breakfast made using Gold Medal® all-purpose flour.
Sugar-Topped Raspberry Muffins
- Prep Time 20 min
- Total 45 min
- Servings 12
- Ingredients 11
Ingredients
- 2 cups Gold Medal™ all-purpose flour
- 1/2 cup granulated sugar
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 egg, beaten
- 1 cup milk
- 1/4 cup butter or margarine, melted
- 2 teaspoons vanilla
- 1 cup fresh or frozen raspberries
- 2 tablespoons white coarse sugar crystals (decorating sugar) or granulated sugar
Make With
Gold Medal Flour
Instructions
-
Step1Heat oven to 375°F. Grease 12 medium muffin cups with shortening, or line with paper baking cups.
-
Step2In large bowl, mix flour, granulated sugar, baking powder, salt and nutmeg. Stir in egg, milk, butter and vanilla just until blended. Gently fold in raspberries. Divide batter among muffin cups, using 1/4 cup batter for each cup. Sprinkle sugar crystals over batter.
-
Step3Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan to wire rack.
Nutrition
170
Calories
5g
Total Fat
3g
Protein
29g
Total Carbohydrate
13g
Sugars
Nutrition Facts
Serving Size: 1 Muffin
- Calories
- 170
- Calories from Fat
- 45
- Total Fat
- 5g
- 8%
- Saturated Fat
- 2 1/2g
- 12%
- Trans Fat
- 0g
- Cholesterol
- 30mg
- 10%
- Sodium
- 210mg
- 9%
- Potassium
- 75mg
- 2%
- Total Carbohydrate
- 29g
- 10%
- Dietary Fiber
- 1g
- 5%
- Sugars
- 13g
- Protein
- 3g
% Daily Value*:
- Vitamin A
- 4%
- 4%
- Vitamin C
- 2%
- 2%
- Calcium
- 10%
- 10%
- Iron
- 6%
- 6%
Exchanges:
1 Starch; 1 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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