|Nutritional Guidelines (per serving)|
|Servings: 12 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||20%|
|Saturated Fat 5g||27%|
|Total Carbohydrate 26g||9%|
|Dietary Fiber 3g||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
We used fresh raspberries in these muffins, but frozen may be used. Toss frozen raspberries in some flour before you fold them into the batter. That helps to keep them from sinking to the bottom of the muffins.
Gather the ingredients.
Preheat oven to 400 F.
Grease and flour a 12-cup muffin pan.
Rinse and drain raspberries. Put them on paper towels to dry a bit.
In a mixing bowl, combine the flour, sugar, baking powder, and salt.
In another smaller bowl, whisk the egg with the milk. Add the egg and milk mixture to the dry mixture along with the melted butter. Mix lightly to combine, just until ingredients are moistened. The batter will be somewhat lumpy.
Sprinkle raspberries and pecans or walnuts over the batter and gently fold into the batter. Spoon into the prepared muffin pans.
Sprinkle cinnamon sugar over each muffin, if desired.
Bake in the preheated oven for 18 to 21 minutes, or until a cake tester or toothpick comes out clean when inserted into the center of a muffin.