Raspberry Buttermilk Muffins
Cook time: 
Total time: 
Serves: 12 muffins
 
Ingredients
  • 2 cups flour
  • ½ cup sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • 6 Tbsp butter or margarine
  • 1 egg
  • 1 cup water
  • 1 cup raspberries, fresh or frozen
  • 1 cup pecans or walnuts, chopped
  • 1 Tbsp lemon or orange zest
Instructions
  1. Preheat oven to 400°F.
  2. Combine flour, sugar, baking powder, salt and buttermilk blend.
  3. Stir together melted butter, egg and water.
  4. Then add to dry mixture.
  5. Gently fold in raspberries.
  6. Fill muffin cups ⅔ full.
  7. Bake for 25 minutes or until slightly browned.
  8. If using frozen raspberries do not completely thaw before adding to batter.
  9. Sprinkle with powdered sugar if desired.
Nutrition Information
Calories: 240 Fat: 13g Saturated fat: 4g Trans fat: 0g Carbohydrates: 28g Sugar: 10g Sodium: 330mg Fiber: 2g Protein: 4g Cholesterol: 32mg
Recipe by SacoFoods at http://www.sacofoods.com/raspberry-buttermilk-muffins/