Best Cinnamon Raspberry Muffins Recipes

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

CINNAMON RASPBERRY MUFFINS

Cinnamon Raspberry Muffins image

Make and share this Cinnamon Raspberry Muffins recipe from Food.com.

Provided by Dancer

Categories Quick Breads

Yield 12 muffins

Number Of Ingredients 12

Ingredients

1 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup sugar
1 teaspoon cinnamon, ground
1 egg, lightly beaten
2/3 cup low-fat buttermilk
1/4 cup margarine, melted
to taste vegetable oil cooking spray
1/4 cup seedless raspberry jam
1 tablespoon sugar
1/4 teaspoon cinnamon, ground

Steps:

Preheat oven to 400.
In medium-size mixing bowl.
Combine first 5 ingredients; making a well in the centre of the mixture. Mix together egg, buttermilk, and margarine. Slowly add to flour mixture and stir until moistened.
Coat muffin tray with cooking spray and spoon approx.
1 tablespoon of batter into each muffin cup.
Then spoon approx.
1 tsp of raspberry jam into centre of each muffin cup (do not spread), and top with remaining batter.
Mix together 1 Tbsp sugar and < teaspoon cinnamon; stirring well.
Bake 20 to 25 minutes or until muffins spring back when touched.
Remove from muffin cups immediately, and let cool on wire ra ck.

Nutrition Facts : Calories 158.1, Fat 4.5, SaturatedFat 1, Cholesterol 16.1, Sodium 167, Carbohydrate 27.1, Fiber 0.6, Sugar 13.3, Protein 2.7

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