Carolina Nephrology | Raspberry Muffins
post-template-default,single,single-post,postid-15851,single-format-standard,ajax_fade,page_not_loaded,,qode_grid_1300,footer_responsive_adv,qode-theme-ver-17.2,qode-theme-bridge,wpb-js-composer js-comp-ver-5.6,vc_responsive

Raspberry Muffins

Raspberry Muffins



1 1/3 cup flour
1 ½ tsp. baking powder
1 cup fresh or frozen raspberries
¼ cup margarine
½ cup sugar
1 egg
½ cup liquid non-dairy creamer
¼ cup brown sugar
¼ cup flour
2 Tbsp. margarine
2 tsp. cinnamon

Cooking Directions:

1. Preheat oven to 375° F. Line 16 muffin cups.

2. Mix 1 1/3 cup flour and baking powder in a small bowl. Stir in raspberries. In a medium bowl, beat ¼ cup margarine with sugar and egg. Blend in creamer. Stir in flour mixture until just moistened. Spoon batter into muffin cups.

4. In a small bowl, mix brown sugar, ¼ cup flour, 2 Tbsp. margarine and cinnamon. Sprinkle over muffins. Bake 18 minutes.

5. Makes 16 servings.

Dr. Shusterman cooks delicious, kidney-healthy Raspberry Streusel Muffins.

No Comments

Post A Comment