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!
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).
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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