Raspberry muffins. Delicious muffins with homemade raspberry jam Muffins with frozen raspberries recipe

I found an excellent muffin recipe in one magazine. Suitable for breakfast and if guests are on the doorstep. It’s convenient because the dough is prepared very quickly and easily, the muffins themselves turn out slightly sweet, so those with a sweet tooth can increase the amount of sugar. Even a person far from the kitchen can cope with this recipe; it is only important to be in a good mood and find molds for cupcakes or muffins.

According to this recipe, you should get 6-9 large and 16 small muffins, with my molds I got 13 pieces:

• 200 g flour
• 2 tsp baking powder
• 75 g sugar
• 1 egg
• 175 ml milk
• 125 g butter
• 175 g fresh raspberries (due to the lack of fresh raspberries, I used frozen ones, but you can also use frozen blueberries)

First, cut the butter into small pieces, melt over low heat and leave to cool:

While the oil is heating, cooling and waiting, we set the oven to preheat to 190 degrees. Sift the flour with baking powder and sugar into a separate bowl and mix.

Grind the egg with a fork, and then beat it with milk and cooled butter:

Mix with dry ingredients until smooth, no need to be zealous, just mix everything calmly:

Carefully add raspberries:

According to the recipe, the raspberries must be whole, and the dough must be mixed carefully so that it does not turn raspberry. But since my berries were frozen and damaged (apparently they were crushed in the supermarket, so the raspberries were finely crushed, as can be seen in the photo), the dough turned almost uniformly raspberry in color, which did not affect the taste:

Place in molds, I used silicone ones (they are very convenient):

Place the molds on a baking sheet and place in the oven until our muffins rise and turn golden. Large products are baked for 25 minutes, small ones - 20. But it is better to monitor the process, because... Everyone's oven is different:

Let it cool a little and remove from the molds. My husband and I simply sprinkled them with powdered sugar and decorated with raspberries and blackberries:

How does the Fast continue? Very difficult? I hope you are well on your way to completing week two and deserve something tasty. Lenten muffins? They are very easy to prepare - you won’t need much time to please yourself, but at the same time, for all their apparent simplicity, the result is a very decent pastry. Of course, a huge part of all the delight will be associated with the most delicate and delicious raspberry aroma - the smell of summer, warmth and carefree. However, if you don’t have raspberries on hand, cook them with any other berry - they will “sound” quite well with blueberries, currants, and cherries.

I constantly, constantly want two things: to eat and to lose weight!

Lenten muffins- an absolutely wonderful option when you want something sweet and homemade, but you don’t want to waste time on long games with dough. Easy, affordable, fast.

Ingredients:

about 1 cup raspberries (I use frozen berries);

2 cups of flour;

1 glass of water;

1/3 cup vegetable oil;

3/4 cup sugar;

1/2 cup seeds;

2/3 tsp. soda;

1/3 tsp. salt;

1 tsp. lemon juice.

In the first bowl, mix water, lemon juice, oil.

Pour flour, sugar, salt and soda into another bowl. Add seeds.

Mix both masses - without fanaticism, in several movements. The dough will be lumpy, this is normal.

Add the berries and mix a little again.

Place the dough in molds greased with vegetable oil or lined with disposable liners.

Bake lean muffins at 180 degrees for about 30 minutes.

Bon appetit!

Raspberry muffins are very tender, juicy and soft baked goods. Raspberry muffins are prepared very simply and quickly, and as a result you will get an impressive amount of delicious delicacy that you can serve for dessert, take with you on the road, or give to children at school and relatives at work.

Raspberries fit perfectly into the delicate dough and only improved its taste.

A simple recipe for European raspberry muffins step by step with photos. Easy to prepare at home in 35 minutes. Contains only 322 kilocalories.

• Preparation time: 5 min
• Cooking time: 35 min
• Calorie Amount: 322 kilocalories
• Number of servings: 12 servings
• Occasion: Dessert

• Complexity: Simple recipe
• National cuisine: European cuisine
• Type of dish: Desserts and baked goods
• We will need: Oven

Ingredients for twelve servings

• Fresh raspberries 150 g
• Butter 100 g
• Milk 120 ml
• Wheat flour 220 g
• Baking powder 1 tsp.
• Sugar 160 g
• Vanilla sugar 1.5 tsp.
• Salt 1 pinch
• Chicken eggs 2 pcs.

Step-by-step preparation

1. For work we need raspberries, milk, sugar, vanilla sugar, butter, eggs, baking powder, salt, flour.
2. Sift wheat flour (220 g) with baking powder (1 tsp).
3. Combine 100 g of butter at room temperature (very soft, almost fluid) with 80 g of sugar. Grind with a spoon.
4. Add 2 eggs one at a time, whisking constantly.
5. Add the rest of the sugar (80 g), vanilla sugar (1.5 tsp) and milk (120 ml). Grind.
6. Stir in the flour sifted with baking powder with a spoon.
7. Dough consistency.
8. Place paper molds in the baking dish. Fill them 2/2 full with dough. Place raspberries (150 g) on ​​top.
9. Cook in the oven (at 190°C) for approximately 25 minutes.

An incredibly complex recipe! From the “mix everything together and bake” series. The entire cooking process will take you about 6 minutes, plus 20 minutes for baking. So, if you urgently need to feed uninvited guests something, take note. Moreover, you can always keep frozen raspberries at home in reserve.

Coconut muffins with raspberries- This is a somewhat unexpected approach to long-familiar cupcakes. Berries and coconut flakes in tandem give boring muffins a whole new flavor profile.

Of course, raspberries can be replaced with other berries, but keep in mind that not all berries go well with coconut: try blueberries, blueberries or cherries. Look for “coconut-free” but also awesome muffins with berries.

Ingredients:

• flour - 175 gr.
• baking powder - ½ tsp.
• 1 pinch of salt
• sugar - 140 gr.
• coconut flakes - 50 gr.
• butter, softened - 140 gr.
• vanilla essence - ½ tsp. or 1 pinch of vanillin
• eggs - 2 pcs. large
• milk - 4 tbsp.
• raspberries, fresh or frozen - 140 gr.

Preparation:

1. Preheat the oven to 190º. Grease or line a 12 muffin tin with paper capsules.

Well, now, attention, the most difficult thing:

2. Place all ingredients, except raspberries, in one bowl and mix with a mixer for 2 minutes until a homogeneous air mass forms.

3. Add raspberries to the dough and mix gently with a spoon.

4. Place the dough into the prepared molds, filling them 2/3 full. Bake the muffins in the preheated oven for 20 minutes or until the muffins are lightly browned and hold their shape when pressed with your finger.

5. Remove the finished muffins from the oven and let cool slightly.

Raspberry muffins turn out tender and airy, and remain just as soft the next day.

Now I am actively harvesting raspberries for the winter and at the same time preparing some baked goods with them. I suggest you try the incredibly delicious raspberry muffin. This cake is prepared from simple and affordable ingredients; any inexperienced housewife can easily cope with this baking. You can add raspberries directly to the dough, but I don’t really like it that way; it’s better to keep the berries whole and spread the raspberries inside the dough. The cake turns out fluffy and very soft.

Ingredients

To make raspberry cake we will need:

wheat flour - 300 g;

butter - 80 g

Refined sunflower oil - 100 ml;

sugar - 170 g;

eggs - 3 pcs.;

salt - a pinch;

baking powder - 1 tsp;

fresh raspberries - 150 g;

lemon zest - 1 tbsp. l.;

powdered sugar for serving.

Cooking steps

Break the eggs into a bowl, add sugar and salt, beat thoroughly with a whisk. Melt the butter, cool and add to the egg-sugar mixture. Also add vegetable oil, always refined, without foreign odors. Continue whisking.

Sift flour and baking powder into the dough, add lemon zest.

Mix the dough with a spoon. The dough will look like thick sour cream.

I decided to put 2 layers of raspberries. Line the pan with parchment, trim the corners so that the parchment lies evenly. Pour a third of the dough into the mold, place dry fresh raspberries on the surface, then pour another half of the remaining dough and another layer of raspberries (you can put a little less raspberries than in the first layer).

Cover the berries with the remaining dough. The raspberries should be hidden in the dough.

Preheat the oven to 180 degrees and bake the cake for 45-55 minutes (until dry).

Sprinkle the cooled, rosy and delicious raspberry cake with powdered sugar, cut into portions and serve with tea.

Bon appetit!