Raspberry Muffins Recipe

These raspberry muffins are pink-tinted, tart and sweet...
Kids really love them!


2 eggs
1 cup raspberry all-fruit jam
3 tablespoons sour cream
1 1/2 cup all-purpose flour
6 tablespoons (3/4 stick) butter, softened
1 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cloves
1 teaspoon cinnamon
1 teaspoon nutmeg
Zest of 1 lemon, minced
Cinnamon and sugar to sprinkle

Directions - Raspberry Muffins Recipe:

Position the rack in the center of the oven. Preheat the oven to 350 degrees. Grease and flour a standard 12-muffin pan or line with paper cups.

In a  bowl cream the butter with the brown sugar. Beat in the eggs, sour cream and raspberry jam.

In another bowl whisk together flour, baking powder, baking soda, cloves, cinnamon, and nutmeg.

Add the flour mixture to the wet ingredients. Mix together with a few light strokes, until the dry ingredients are moistened. Quickly stir in lemon zest. Do not over mix - the batter should not be smooth.

Pour 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 as soon as possible, preferably within a few hours of baking.

Recipe yields 12 raspberry muffins.