Dessert for 10
Raspberry Cream Muffins
Raspberry muffins bake until tender, then receive sweetened cream and red raspberry toppings.
$0.70per serving $
60 minstart to table
10servings
AmericanVegetarianKid-friendlyBudgetDessertsBack to schoolSummer
Ingredients
- 1 1/4 cups frozen raspberries
- 1/3 cup granulated sugar
- 1 1/2 tbsp water
- 2 large eggs
- 2 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 3/4 cup milk
- 7 tbsp butter
- 2 tsp baking powder
- 1 1/4 cups heavy cream
- 1 1/2 tbsp powdered sugar
- 1 1/2 tsp vanilla extract
- 1/4 tsp red food colouring
- 1/2 cup granulated sugar
- 1/8 tsp red food colouring
Steps
- Cook the raspberries, water, and both measured amounts of granulated sugar in a small saucepan for 6 minutes, then cool the mixture.
- Heat the oven to 375 F and grease a 10-cup muffin pan with cooking oil.
- Whisk the eggs, milk, and melted butter in a bowl, then stir in flour and baking powder.
- Divide the batter among the muffin cups and bake for 20 to 22 minutes.
- Beat the heavy cream, powdered sugar, vanilla, and red food coloring until soft peaks form.
- Press a small well into each cooled muffin, fill it with raspberry mixture, and top it with colored cream.
Main ingredient on sale this week? See what to make with eggs on sale.
Find this week's cheapest dinners
Pick your store and we build five dinners from this week's ad, with cost per serving and a shopping list by aisle.
Find this week's cheapest dinners
