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Sugar-Topped Raspberry Muffins
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Prep Time:
20 minutes
Total Time:
45 minutes
Raspberry muffins with a sweet sugar topping, made with Gold Medal® flour – a delicious breakfast treat.
Ingredients:
  • 2 cups Gold Medal™ all-purpose flour
  • 1/2 cup granulated sugar
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 egg, beaten
  • 1 cup milk
  • 1/4 cup butter or margarine, melted
  • 2 teaspoons vanilla
  • 1 cup fresh or frozen raspberries
  • 2 tablespoons white coarse sugar crystals (decorating sugar) or granulated sugar
Instructions:
  • Preheat oven to 375°F. Prepare a 12-cup muffin pan by greasing with shortening or lining with paper baking cups.
  • Combine flour, granulated sugar, baking powder, salt, and nutmeg in a big bowl. Add egg, milk, melted butter, and vanilla, mix until just combined. Gently fold in raspberries. Fill each muffin cup with 1/4 cup of batter, then sprinkle sugar crystals on top before baking.
  • Bake for 20-25 minutes until a toothpick inserted in the center comes out clean. Then, transfer to a wire rack to cool.

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