|Raspberry Cream Muffins|
Who doesn't love a red velvet cupcake? I know my daughter does and always asks for a red velvet muffin at the grocery store. But I don't let me kids eat food coloring or tons of white flour on a regular basis so I usually have to say no. I realize that these muffins are not exactly as red, but they are about as close as you can get without adding coloring and they were good enough for my daughter to excitedly eat a couple as soon as they cooled off from the oven. And they taste better than anything you could buy in a store. Basically a combination of my recipes for raspberry fudge cookies and triple blueberry muffins, this recipe uses only fruit for sweetness, whole wheat flour and real organic raspberries. So it's a treat you can feel good about serving to the sweet people in your life.
Raspberry Cream Muffins
In a medium sized bowl, combine the flour, baking powder, baking soda, cinnamon and salt. In a large bowl, using an electric mixer, cream together the raspberry preserves and the butter. Add the eggs, oil and almond extract and mix well. Add in the flour mixture and the half and half and beat on medium speed for about 2 minutes. Pour in the frozen raspberries and mix slowly until they are incorporated evenly. Spoon batter into greased or paper lined muffin tins and bake at 350F for about 22 minutes. Makes 18 muffins.
|ready to mix together|
|scooping the batter|
|ready to bake|
|hot from the oven|
|couldn't help but eat one right away|
|cupcake version with homemade|
Chocolate Walnut Butter