Description
Delicious buttermilk raspberry muffins that are light and fluffy.
Ingrédients
L'échelle
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 1 large egg
- 1 cup fresh raspberries
Instructions
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, combine flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together buttermilk, oil, and egg.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Gently fold in the raspberries.
- Fill muffin cups with batter.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Cool before serving.
Notes
- Use fresh raspberries for best results.
- Store leftovers in an airtight container.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 20 minutes
- Catégorie: Breakfast
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 muffin
- Calories: 150
- Sucre: 8g
- De Sodium: 150mg
- La graisse: 6g
- Graisses Saturées: 1g
- Les Graisses Insaturées: 4g
- Les Gras Trans: 0g
- Les hydrates de carbone: 22g
- La fibre: 1g
- La protéine: 2g
- Le taux de cholestérol: 20mg
Mots-clés: buttermilk raspberry muffins, muffins, breakfast, baking