Why I chose this recipe:
We love having friends and family visit us for the weekend, especially in Vermont. Whether it is a cold winter morning before we head to the ski slopes or a hot summer morning before we go down to the lake for endless water sports, I like to serve our guests something delicious, but easy for breakfast. For a lighter breakfast, I whip up a large fruit salad and my delicious Raspberry Buttermilk Mini Muffins. Children and adults alike devour these muffins before we head out the door. So next time you are having a child’s sleepover or guests in for the weekend, give these mini muffins a try. You will not have any leftovers and you will say to yourself that it was easy to .
Ingredients
1 cup flour
¼ cup sugar
¼ cup brown sugar
1 tsp baking powder
¼ tsp salt
1 cup raspberries
¼ tsp lemon juice
¼ cup vegetable oil
1/3 cup buttermilk
1 egg
1 tsp vanilla
Decorative sugar
Directions
Preheat oven to 400 degrees.
Line 24 mini muffin tin with paper baking cups. Set aside.
Combine flour, sugar, brown sugar, baking powder and salt in medium-sized bowl. Set aside.
Combine raspberries and lemon juice in small bowl, stir and set aside.
In stand mixer with paddle attachment, blend vegetable oil, buttermilk, egg and vanilla on low speed.
Slowly add flour mixture to buttermilk mixture and mix on medium speed until fully combined.
Remove bowl from stand mixer, scrape down sides and stir in raspberries.
Using 1 ¼-inch in diameter ice cream scoop, scoop batter into mini muffin paper cups.
Sprinkle with decorative sugar and bake for 11-12 minutes.
Let cool for 5 minutes before serving. Enjoy!