These raspberry polenta muffins have a little grit, a lot of heart, and no extras. Just almond flour, polenta, and berries ...

You'll love these vegan raspberry muffins. You don't have to be eating egg and dairy-free to enjoy this delicious recipe.

Bake muffins for 25 to 30 minutes, and until a toothpick inserted from the top to the center of the muffin comes out batter-free. Let cool completely in the pan.

Combine oil, sugar, vanilla, eggs, and sour cream. Beat well. Mix the dry ingredients and add them to the mixture. Gently fold in raspberries last. Sprinkle with coarse sugar. Bake in paper-lined ...

Place 1/2 teaspoon preserves in center of each muffin. Use spoon to push down into centers. Spread scant 1 teaspoon preserves over each muffin. Sprinkle with coconut, dividing evenly.

Muffins are, in many ways, the perfect morning treat. The quick batter comes together quickly and bakes up in about 20 minutes. You don’t need to break out the stand mixer or any special ...

Directions Preheat oven to 400 degrees F. Place muffin liners in a muffin tin and set aside. If your liners are made of paper, you might want to spray them with cooking spray. In a medium bowl ...

The cups should be about ¾ full. These muffins don't rise as much as conventional ones. Bake for 25 minutes. NOTES: Switch it up! Omit the raspberries or trade them out for another fruit.

Recipe: Three-grain raspberry muffinsBy Site staff Nov 26, 2014 Nov 26, 2014Updated Jan 24, 2023 Recipe: Three-grain raspberry muffins By Mayo Clinic Staff ...

And raspberry powder is hard to find — you can order it online or buy a bag of freeze-dried raspberries and pulverize them yourself — but it gives the muffins a really nice raspberry flavor in ...