2 large eggs
1/2 teaspoon salt
1 cup milk or cream
cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon ground nutmeg
2/3 cup light brown sugar, packed
8 tablespoons unsalted butter,
1 1/2 cups fresh or frozen raspberries, halved
1 teaspoon vanilla
Cinnamon & sugar to sprinkle
Directions - Fresh
Position the rack in the center of the oven. Preheat the oven to 400
degrees. Grease a standard 12-muffin pan or line with paper cups.
In a medium-sized bowl whisk together flour, baking powder, salt, and
nutmeg. Mix thoroughly and set aside.
large bowl whisk together eggs, milk, brown sugar, warm melted butter
the flour mixture to the wet ingredients. Mix together with a few light
strokes, until the dry ingredients are moistened. Gently fold in
Do not over mix - the batter should not be smooth.
the batter into the muffin cups. Sprinkle the top of
each muffin with cinnamon and sugar before baking.
Bake until a toothpick
inserted in 1 or 2 of the muffins comes out clean, 12 to 15 minutes. Let
cool for 2 to 3 minutes before removing from the pan. If not serving
hot, let cool on a rack. Serve fresh raspberry muffin recipe as soon as possible, preferably within a
few hours of baking.
Recipe yields 12 raspberry muffins.