Best 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 :

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