Question
Give me a 30 minute raspberry muffin recipe please
Answers
GPT-4o mini
Sure! Here’s a quick and easy recipe for raspberry muffins that can be made in about 30 minutes. This recipe yields about a dozen muffins.
### Quick Raspberry Muffins Recipe
**Ingredients:**
- 1 cup all-purpose flour
- 1 cup whole wheat flour (or another cup of all-purpose flour)
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup milk (or almond milk)
- 1/3 cup vegetable oil (or melted butter)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 to 1 1/2 cups fresh or frozen raspberries (if using frozen, do not thaw)
**Instructions:**
1. **Preheat the Oven**: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
2. **Mix Dry Ingredients**: In a large mixing bowl, combine both types of flour, sugar, baking powder, baking soda, and salt. Whisk well to combine.
3. **Combine Wet Ingredients**: In a separate bowl, whisk together the milk, vegetable oil, egg, and vanilla extract until well mixed.
4. **Combine Wet and Dry Ingredients**: Pour the wet mixture into the dry ingredients and stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
5. **Fold in Raspberries**: Gently fold in the raspberries until evenly distributed.
6. **Fill Muffin Tin**: Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
7. **Bake**: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. The tops should be lightly golden.
8. **Cool**: Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
9. **Serve and Enjoy**: Enjoy your fresh raspberry muffins warm or at room temperature!
### Tips:
- For added flavor, consider incorporating lemon zest or a sprinkle of cinnamon into the batter.
- These muffins can be stored at room temperature for a couple of days or frozen for longer storage.
Enjoy your baking!
### Quick Raspberry Muffins Recipe
**Ingredients:**
- 1 cup all-purpose flour
- 1 cup whole wheat flour (or another cup of all-purpose flour)
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup milk (or almond milk)
- 1/3 cup vegetable oil (or melted butter)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 to 1 1/2 cups fresh or frozen raspberries (if using frozen, do not thaw)
**Instructions:**
1. **Preheat the Oven**: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
2. **Mix Dry Ingredients**: In a large mixing bowl, combine both types of flour, sugar, baking powder, baking soda, and salt. Whisk well to combine.
3. **Combine Wet Ingredients**: In a separate bowl, whisk together the milk, vegetable oil, egg, and vanilla extract until well mixed.
4. **Combine Wet and Dry Ingredients**: Pour the wet mixture into the dry ingredients and stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
5. **Fold in Raspberries**: Gently fold in the raspberries until evenly distributed.
6. **Fill Muffin Tin**: Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
7. **Bake**: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. The tops should be lightly golden.
8. **Cool**: Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
9. **Serve and Enjoy**: Enjoy your fresh raspberry muffins warm or at room temperature!
### Tips:
- For added flavor, consider incorporating lemon zest or a sprinkle of cinnamon into the batter.
- These muffins can be stored at room temperature for a couple of days or frozen for longer storage.
Enjoy your baking!