Raspberry Apple Muffins Recipes

RASPBERRY APPLE MUFFINS

Raspberry Apple Muffins image

I've been searching for a recipe for something like Starbuck's low fat raspberry apple muffins, and this is the closest I've managed to get. It's based on a recipe from Waitrose magazine from February 2000.

Provided by kolibri

Categories Quick Breads

Time 40m

Yield 12 muffins

Number Of Ingredients 12

Ingredients

250 g plain flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 pinch salt
1 large dessert apples
4 tablespoons clear honey
1 lemon, finely grated zest
1 large egg, lightly beaten
200 ml nonfat milk
2 tablespoons canola oil
150 g raspberries (frozen are ok)
sugar

Steps:

Preheat the oven to 180°C Lightly oil a non-stick muffin tray.
Sift the flour, baking powder, baking soda and salt into a large bowl.
Roughly grate the apple, with its skin but without its core, into the bowl.
Mix it in with the honey and lemon zest.
Roughly stir in the egg, oil and milk until the batter is just mixed but still a little lumpy.
Toss the frozen raspberries in the sugar (fresh ones can go straight in) then quickly fold them in to the batter.
Spoon into the muffin tins, filling each to the top as these don't rise too much.
Bake for 20 minutes until a thin knife inserted into them comes out clean.
Let cool in the tin for 10 minutes, then on a wire rack. Enjoy!

Nutrition Facts : Calories 168.2, Fat 3.2, SaturatedFat 0.4, Cholesterol 18, Sodium 141.9, Carbohydrate 31.9, Fiber 2.6, Sugar 9.2, Protein 4.2

RASPBERRY MUFFINS

Raspberry Muffins image

This was originally a blueberry muffin recipe, but since raspberries grow like crazy around here, I tried them instead. They worked great!

Provided by Taste of Home

Categories Breakfast Brunch

Time 35m

Yield about 1 dozen.

Number Of Ingredients 9

Ingredients

1-3/4 cups all-purpose flour
2 teaspoons baking powder
1/3 cup shortening
1 cup sugar
2 eggs, lightly beaten
1/2 cup milk
1 teaspoon vanilla extract
1 to 2 cups fresh or frozen raspberries
Additional sugar

Steps:

Combine flour and baking powder; set aside. In a large bowl, cream shortening and sugar. Add eggs; mix well. Combine milk and vanilla; add to creamed mixture alternately with flour mixture. Fold in the raspberries. Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with sugar. Bake at 375° for 20-25 minutes or until center of muffin springs back when lightly touched.

Nutrition Facts :

EASY RASPBERRY MUFFINS

Easy Raspberry Muffins image

-Dawn Wright, Moline, Michigan

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 12

Ingredients

2 cups all-purpose flour
3/4 cup sugar
1/4 cup buttermilk blend powder
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 large egg, lightly beaten
1 cup milk
1/3 cup vegetable oil
1 teaspoon lemon juice
1 cup fresh raspberries
1/2 cup chopped nuts
Additional sugar

Steps:

In a large bowl, combine the first 5 ingredients. Combine egg, milk, oil and lemon juice; mix well. Stir into dry ingredients just until moistened. Fold in raspberries and nuts. , Fill greased or paper-lined muffin cups three-fourths full. Sprinkle with sugar. Bake at 400° until a toothpick inserted in center of muffin comes out clean, 18-20 minutes. Cool in pan 5 minutes before removing to a wire rack.

Nutrition Facts : Calories 243 calories, Fat 10g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 165mg sodium, Carbohydrate 32g carbohydrate (15g sugars, Fiber 2g fiber), Protein 6g protein.

RASPBERRY-CINNAMON MUFFINS

Raspberry-Cinnamon Muffins image

These delicious raspberry muffins are low fat and dairy free.

Provided by Cora

Categories Bread Quick Bread Recipes Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 8

Ingredients

1 cup packed light brown sugar
1 cup applesauce
1 large egg
1 ½ cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1 ½ cups frozen raspberries

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners.
Stir brown sugar, applesauce, and egg in a bowl until well combined. Add flour, baking soda, cinnamon, and salt; stir until just combined. Fold in raspberries gently.
Use a disher scoop to portion uniform amounts of batter into the prepared muffin tin.
Bake in the preheated oven until muffins are golden brown and a toothpick inserted into the center comes out clean, 15 to 20 minutes. Remove muffins from the tin immediately and cool on a wire rack.

Nutrition Facts : Calories 149.3 calories, Carbohydrate 34.2 g, Cholesterol 15.5 mg, Fat 0.7 g, Fiber 1.8 g, Protein 2.3 g, SaturatedFat 0.2 g, Sodium 265.9 mg, Sugar 20.7 g

CRANBERRY APPLE BREAKFAST MUFFINS

Cranberry Apple Breakfast Muffins image

Growing up a friend's mother used to make these every fall. They are the perfect breakfast muffin, not too sweet with the tartness of the cranberries.

Provided by pitterpat7

Categories Bread Quick Bread Recipes Muffin Recipes Apple Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 10

Ingredients

1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon salt
¾ cup brown sugar
¼ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 Granny Smith apple, cored and chopped
⅓ (12 ounce) package fresh cranberries, diced - or more to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
Whisk flour, baking soda, cinnamon, salt, and brown sugar in a bowl. Beat vegetable oil, eggs, and vanilla extract in a separate bowl. Stir egg mixture into flour mixture to make a batter; gently fold apple and cranberries into batter. Pour into prepared muffin cups.
Bake in the preheated oven until muffins are lightly browned on top and a toothpick inserted into the center of a muffin comes out clean, 18 to 22 minutes.

Nutrition Facts : Calories 154.2 calories, Carbohydrate 23.6 g, Cholesterol 31 mg, Fat 5.5 g, Fiber 1.2 g, Protein 2.8 g, SaturatedFat 1 g, Sodium 168.2 mg, Sugar 10.5 g

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