* Exported from MasterCook *
Muffins, Iced Raspberry
Recipe By : Cathy Trochelman
Serving Size : 12 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Muffins/Rolls
Posted
Amount Measure Ingredient -- Preparation Method
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1 1/2 c. all-purpose flour
1/2 c. sugar
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 c. sour cream
1/4 c. milk -- +
2 Tbsp. milk
1 large egg
1/2 stick unsalted butter -- melted and cooled
1/2 tsp. vanilla extract
1/4 tsp. raspberry extract
6 oz. raspberries
2 Tbsp. flour
For icing:
1/2 c. powdered sugar
2 oz. cream cheese -- softened
2 Tbsp. milk
These Iced Raspberry Muffins are loaded with fresh raspberries and
topped with a deliciously sweet cream cheese icing. The perfect way
to start your day!
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Preheat oven to 375F. Prepare a 12-cup muffin tin with cooking spray.
Mix the flour, sugar, baking powder, baking soda and salt together in
a large bowl.
Whisk the sour cream, milk, egg, vanilla, and raspberry extract
together in a separate bowl.
Mix the wet ingredients with the dry ingredients and stir gently to combine.
Add the melted butter and stir well.
Roll raspberries in flour to coat. Remove from flour and gently fold
raspberries into batter.
Divide evenly among prepared muffin cups.
Bake approx. 25 minutes or until muffins are light golden brown.
Prepare icing by combining ingredients and mixing until smooth.
Remove muffins from oven; cool in pan 10 minutes, then remove from
pan and top with icing.
Source:
"adapted from The America's Test Kitchen Family Cookbook."
S(Internet address):
https://www.lemontreedwelling.com/iced-raspberry-muffins/
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Per Serving (excluding unknown items): 204 Calories; 8g Fat (37.0%
calories from fat); 3g Protein; 29g Carbohydrate; 1g Dietary Fiber;
39mg Cholesterol; 162mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates.
NOTES : 2018 - 1228