These raspberry muffins will be a welcome addition to a weekend brunch.
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1 cup milk
12 cup Land O Lakes® Butter, melted
1 large Land O Lakes® Egg, slightly beaten
2 cups all-purpose flour
13 cup sugar
1 tablespoon baking powder
12 teaspoon salt
1 cup fresh or frozen (do not thaw) raspberries
*Substitute 3 ounces coarsely chopped white chocolate baking bar.
STEP 1
Heat oven to 375°F. Place foil or paper baking cups into 12 muffin pan cups; set aside.
STEP 2
Combine milk, melted butter and egg in bowl. Stir in all remaining ingredients except white baking chips and raspberries just until flour is moistened. Stir in white baking chips, then gently fold in raspberries being careful not to mash.
STEP 3
Spoon into prepared muffin pan cups. Bake 24-28 minutes or until golden brown. Cool slightly; remove from pan.
STEP 4
To prepare muffins in advance: Make batter and scoop into prepared muffin pan cups. Place into freezer and freeze until solid. Remove frozen muffins; store in resealable plastic food bag until ready to bake. When ready to serve, place into prepared muffin cups and bake as directed.
Tip: Freezing Batter
Spread batter into greased 9-inch square baking pan. Drizzle with 2 tablespoons melted butter; sprinkle with 2 tablespoons sugar. Bake in 375°F oven 40-45 minutes or until light golden brown and toothpick inserted in center comes out clean. Cool 10 minutes; cut into squares.
The end of summer means it’s time to get back into the school-day rhythm. These recipes will get your family through the day, from hearty breakfasts and quick, easy lunches to dinners your kids will love.
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