Name: Raspberry Muffin Mix
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 4 eggs; 3 teaspoons vanilla; 1 cup oil; 2 cups water; 5 1/2 cups A-B-C Muffin Base Mix; 2 cups fresh or frozen whole (unsweetened raspberries)

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A delectable muffin bursting with fresh raspberries in every bite! This simple recipe utilizes our favorite make ahead muffin mix… the A-B-C Muffin mix base! This base can be mixed up and stored in the pantry to throw together any number of various muffins in short order!

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Use A-B-C Muffin Mix Base

You’ll Need:
4 eggs
3 tsp. vanilla
1 cup oil
2 cup Water
5 1/2 cups muffin mix
2 cups fresh or frozen whole, unsweetened raspberries

The batter should be slightly lumpy.

Fill muffin tins 3/4 full. Bake for 16 to 20 minutes, or until muffins are golden brown. (The cooking time varies due to the fact that some may be using fresh berries and some may choose to you frozen whole berries).

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Muffins freeze well, once they’re cool, wrap them individually in plastic wrap and place them in the door of your freezer.

To reheat frozen muffins, microwave on high for 30 seconds per muffin.

Makes 24 Regular size muffins, or 12 Extra Large

We love the A-B-C Muffin mix because it makes lovely gift basket additions. Measure some of the mix into a bag, wrap in tissue paper and attach a pretty ribbon and handwritten tag with directions to Complete Raspberry Muffins! Place them both in a gift basket with a quart of freshly picked raspberries and you’ll have a very well received gift to give to a friend.

As a wonderfully Light Dessert:
If you’d like, you can make a raspberry sauce with a 1/2 cup of crushed berries, 1/2 tsp cornstarch dissolved in 3 Tablespoons Cold Water,1 Tbs sugar. Bring the mixture to a simmer in a small saucepan until the sauce thickens. Cool, Serve drizzled over the Raspberry Muffins with a dot of fresh whipped cream.

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Raspberry Muffin Mix

Melissa 'Liss' Burnell

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These tender raspberry muffins use A-B-C Muffin Base Mix for a quick make-ahead batch that works with fresh or frozen berries. The recipe makes 24 regular muffins at an estimated total cost of $10.11, or about $0.42 per muffin, and they’re easy to serve for breakfast, brunch, or a simple dessert with berry sauce.

regular muffins

Breakfast

American

$10.11

Ingredients

Equipment

Muffin liners or cooking spray

wire rack

Instructions

Preheat the oven to 375°F and grease or line regular muffin tins.
In a large bowl, combine the eggs, vanilla, oil, water, and A-B-C Muffin Base Mix just until blended.
Fold in the raspberries gently. The batter should be slightly lumpy.
Fill the muffin cups about 3/4 full.
Bake for 16 to 20 minutes, or until the muffins are golden brown and the centers spring back lightly when touched.
Cool the muffins in the pan briefly, then transfer them to a wire rack to cool completely.

Recipe Size Alteration

💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.

Notes

Yield is based on the stated recipe output of 24 regular muffins or 12 extra-large muffins.
Prep time is an estimate based on mixing the batter and portioning it into pans.
Frozen berries may push baking time closer to 20 minutes.
For best quality, store cooled muffins tightly covered at room temperature up to 2 days, refrigerate up to 3 to 4 days, or freeze individually wrapped muffins up to 3 months.
To reheat frozen muffins, microwave on high for about 30 seconds per muffin.