Ingredients and Weight:
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/4 cup white raspberry puree (or jam)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 large egg
- 1/2 cup milk
- 1/4 cup vegetable oil (or melted butter)
- 1/2 teaspoon vanilla extract
- Fresh white raspberries for topping (optional)
Preparation Time:
- Preparation Time: 20 minutes
- Cooking Time: 20-25 minutes
Difficulty Level: Level 3 (Moderate)
Preparation Method Steps:
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine flour, sugar, baking powder, and baking soda. Mix well.
- In a separate bowl, whisk together the egg, milk, oil, vanilla extract, and white raspberry puree/jam.
- Pour the liquid ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Fold in fresh white raspberries, if using.
- Pour the batter into muffin cups, filling them about 3/4 full.
- Place in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let cool for a few minutes before serving.
Nutritional Information: (Per muffin)
Calories: Approx. 250 calories (depending on the exact ingredients used)
Fat: Approx. 10g
Carbohydrates: Approx. 40g
Protein: Approx. 4g
Dish Characteristics:
- Light and fluffy texture.
- Sweet and slightly tart taste from the white raspberries.
- Great for breakfast or as a snack.
User Comments:
- "These muffins are delicious! The white raspberry flavor is unique and refreshing."
- "Easy to make and my family loved them! Will definitely make again."
- "Perfect for a weekend morning treat. The white raspberries add a nice touch."
Special Precautions and Tips:
- Make sure to use fresh or high-quality frozen white raspberries for best results.
- Do not overmix the batter, as it can lead to tough muffins.
- If using jam instead of puree, adjust the amount of sugar in the recipe accordingly.
- These muffins are best served warm, but can be stored in an airtight container for up to 2 days.
