Raspberry Orange Muffins Recipe

Total Time

• Total: 55 min
• Prep: 25 min
• Cook: 30 min

Ingredients

• 2 1/2 cups all-purpose flour
• 3/4 cup white or light brown sugar, plus extra for topping
• 1 tablespoon baking powder
• 1/2 teaspoon fine salt
• Pinch of freshly grated nutmeg
• 1/2 cup vegetable oil
• 1 cup whole milk, at room temperature
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 2 oranges
• 1 1/2 cups fresh raspberries (about 1 pint)

Directions

Cook Mode: (Keep screen awake)

1. Position a rack in the center of the oven and heat to 375 degrees F. Line twelve 1/2-cup muffin cups with paper liners.
2. In a medium bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg. In a separate bowl, combine the oil, milk, eggs, and vanilla. Add the finely grated orange zest to the wet ingredients.
3. Create a small hollow in the middle of the dry ingredients. Pour the wet ingredients and raspberries into the center. Stir gently with a wooden spoon until the dry ingredients are just moistened and the batter is slightly lumpy. (Avoid overmixing, as this can make the muffins dense.) Divide the batter evenly among the muffin liners and sprinkle the tops generously with sugar (about 1/2 teaspoon per muffin).
4. Bake until the muffins are golden brown and a toothpick inserted into the center comes out clean, about 25 to 30 minutes, rotating the pan halfway through baking. Let the muffins cool in the pan on a rack for 5 to 10 minutes. Remove from the pan and finish cooling on the rack. Serve warm or at room temperature.

Copyright 2009 Television Recipe Iseasy, G.P. All rights reserved