Raspberry mint muffins recipe
Raspberry Mint Muffins recipe⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and does not represent the final look of a dish.
- 1 cup flour
- 2 Tablespoons mint sugar
- 1 Tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 Tablespoons packed brown sugar
- 1 Tablespoon lemon zest, grated
- 1/4 cup unsalted butter, cubed
- 1 egg
- 1 cup milk
- 6 Tablespoons raspberry preserves
- 2 Tablespoons fresh mint, minced
Sift flour, sugar, baking powder, baking soda, and salt together in a bowl. Stir in brown sugar and lemon zest. Cut in butter until crumbly. Make a well in the center of mixture; set aside. Whisk egg with milk in a small bowl until blended. Add to flour mixture, stirring just until moistened. Do not over mix!
Mix preserves with mint in a small bowl. Fill each well-oiled muffin cup 2/3 full with batter. Spoon 1/2 teaspoon preserve mixture on each muffin. Swirl in zigzag pattern with wooden pick. Bake at 400 degrees for 18 to 20 minutes or until wooden pick inserted near center comes out clean.
Notes:Brush tops with hot raspberry and mint mixture and garnish with fresh mint leaf.
Serves:12 Preparation time: 20 minutes
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