Raspberry Muffins
Celene Sada
This recipe was modified 3 months ago. I was excited to learn that there was a recipe contest for self-created recipes since this recipe was created by me. I really like raspberries and discovered that if the raspberries were frozen and coated in flour, they would turn out spectacular in muffins. So I started cooking. Baking has been my passion since I was little, and I continue to create new recipes to satisfy my husband according to his favorite ingredients. I use ounces in my recipe because I have always believed that in baking, the amounts must be exact, and it is more precise by weight.
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Ingredients
12
Servings
  • 5 ounces unsalted butter
  • 6 1/2 ounces sugar
  • 1 pinch salt
  • .75 ounces milk powder, fat-free
  • 3 ounces egg
  • 10 ounces cake mix
  • .5 ounces baking soda
  • .25 ounces vanilla essence
  • 7.5 ounces water
  • 5 ounces raspberries, individually frozen
Preparation
30 mins
15 mins
Medium
  • Preheat the convection oven to 375 degrees Fahrenheit or 185 degrees Celsius. If you don't have a convection oven, use a regular home oven but at a temperature of 400 degrees Fahrenheit or 204 degrees Celsius. Grab a 12-cup metal muffin tray for baking and use non-stick spray all over the mold so the muffins don’t stick while baking.
  • Get a large mixing bowl and add room temperature butter, sugar, and fat-free milk powder. Mix until combined.
  • Gradually add the eggs and mix well between portions using a spatula or spoon.
  • Add the vanilla to the water container and mix well. Then sift the cake flour, salt, and baking soda into a separate bowl.
  • Add half of the water with vanilla to the bowl where you added the eggs, and mix well. Then add half of your dry ingredients that you just sifted. Mix well. Next, add your remaining half of water with vanilla to the bowl and continue mixing. Then add the rest of your sifted dry ingredients. Mix until completely incorporated.
  • Take frozen raspberries and place them in a bowl with a little flour to coat them completely. (This will help the raspberries not to sink to the bottom of the muffins, but instead stay where you place them). Once coated, remove the excess flour from the bowl.
  • Add the frozen raspberries that are already coated with flour to the mixture in the bowl containing all the well-mixed ingredients. Do this carefully as the raspberries may break. Gently fold the mixture with a spatula to incorporate the raspberries without breaking them.
  • Serve the 12 muffins on the tray that you previously greased with spray so they don't stick. Remember to put even amounts in each mold so that they all come out the same size, filling each little mold ¾ full.
  • Bake for 15 minutes in a convection oven at 375 degrees Fahrenheit or 185 degrees Celsius. If you don't have a convection oven, use a regular home oven but at a temperature of 400 degrees Fahrenheit or 204 degrees Celsius.
  • Once ready in the oven, remove them and flip the pan to release the muffins from the mold; otherwise, it will be more difficult once they are cold.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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