RASPBERRY-CINNAMON MUFFINS
These delicious raspberry muffins are low fat and dairy free.
Provided by Cora
Categories Bread Quick Bread Recipes Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners.
- Stir brown sugar, applesauce, and egg in a bowl until well combined. Add flour, baking soda, cinnamon, and salt; stir until just combined. Fold in raspberries gently.
- Use a disher scoop to portion uniform amounts of batter into the prepared muffin tin.
- Bake in the preheated oven until muffins are golden brown and a toothpick inserted into the center comes out clean, 15 to 20 minutes. Remove muffins from the tin immediately and cool on a wire rack.
Nutrition Facts : Calories 149.3 calories, Carbohydrate 34.2 g, Cholesterol 15.5 mg, Fat 0.7 g, Fiber 1.8 g, Protein 2.3 g, SaturatedFat 0.2 g, Sodium 265.9 mg, Sugar 20.7 g
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Aria Lawrence
[email protected]Overall, I'm really happy with these muffins. They're easy to make, they taste great, and they're a hit with my family and friends.
Diamond Roberson
[email protected]These muffins are a little too sweet for my taste, but they're still good. I think I'll try reducing the amount of sugar next time.
Naomi Yebaoh
[email protected]I'm not sure what I did wrong, but my muffins turned out dry and crumbly. I'm going to try again soon and see if I can get them right.
Tudor Liviu Marian
[email protected]These muffins are a bit time-consuming to make, but they're worth the effort. They're so delicious!
Sanusi Ibrahim
[email protected]I love that these muffins are made with fresh raspberries. It really makes a difference in the flavor.
Reaper Gaming
[email protected]These muffins are a great way to start the day. They're fluffy, moist, and packed with flavor.
Pat Portelance
[email protected]I've made these muffins several times now, and they're always a hit. They're so easy to make and they always turn out delicious.
Lauren DaVania
[email protected]These muffins are the perfect combination of sweet and tart. I love the way the raspberries burst in my mouth.
Corin Itsumi
[email protected]Overall, I thought these muffins were just okay. They're not bad, but they're not amazing either.
Md Tisan
[email protected]These muffins are a bit dry. I think I'll add some extra butter or oil to the batter next time.
Zeeshan zafar
[email protected]I had some trouble getting the muffins to rise properly. I think I might have overmixed the batter.
Husnain Raza
[email protected]These muffins are a little too sweet for my taste. I think I'll cut back on the sugar next time.
DivaniSlash Hammett
[email protected]I'm not a big fan of cinnamon, but I still enjoyed these muffins. The raspberry flavor is strong enough to balance out the cinnamon.
Md.Imamul Haque Nizamy
[email protected]These muffins are a great way to use up leftover raspberries. I always have a few extra berries at the end of the summer, and these muffins are a great way to use them up.
Thando Vilakazi
[email protected]I made these muffins with my kids and they had a blast. They loved swirling the raspberry jam into the batter.
Rodina Ahmed
[email protected]These muffins are perfect for a quick breakfast or snack. They're also great for packing in lunches.
Khokhar Ayaz
[email protected]I love the raspberry swirl in these muffins! It adds a pop of color and flavor. The muffins are also very easy to make, which is a bonus.
Monto Paul
[email protected]These muffins are a delightful treat! The combination of raspberries and cinnamon is perfect, and the muffins are moist and fluffy. I'll definitely be making these again.