[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Raspberry Cream Muffins[/title][fusion_text]Week of October 20th to October 24th, 2008
RASPBERRY CREAM MUFFINS (Thanks to Part Line Listener, Grace Dembouski)
1 Cup Raspberries 3/4 Cup plus 2 Tbs. Sugar, divided
1/4 Cup Butter, melted or softened 1/2 Tsp. Almond Extract
1 Egg 1/2 Tsp. Vanilla Extract
2 1/4 Cups Flour (Grace uses bread flour) 3 Tsp. Baking Powder
1 Cup Half and Half Cream 1/2 Tsp. Salt
1 Cup Vanilla Chips 2 Tbs. Brown Sugar
Toss the raspberries with 1/4 Cup sugar and set aside. Cream butter with 1/2 cup sugar. Beat in the egg, vanilla and almond extract. In a bowl, combine the flour, baking powder and salt. Add the Half and half. Stir in the vanilla chips. Then gently fold in the raspberries. Line your 12 cup muffin pan with liners and spray with a non-stick spray. Fill cupcake liners 3/4 full. In a small bowl, combine 2 Tbs. Sugar and 2 Tbs. Cinnamon. Sprinkle over the top of the cupcakes. Bake at 375 degrees for 25 minutes. Makes 12 muffins.
[/fusion_text][/fullwidth]