SUGAR-TOPPED RASPBERRY MUFFINS

Sugar-Topped Raspberry Muffins image

Muffins packed with raspberries and topped with coarse sugar crystals - a delightful breakfast made using Gold Medal® all-purpose flour.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 45m

Yield 12

Number Of Ingredients 11

Previous Next

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

Steps:

Heat oven to 375°F. Grease 12 medium muffin cups with shortening, or line with paper baking cups.
In 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.
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan to wire rack.

Nutrition Facts : Calories 170, Carbohydrate 29 g, Cholesterol 30 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Muffin, Sodium 210 mg, Sugar 13 g, TransFat 0 g