Healthy Raspberry Muffins

I love a nice muffin in the morning. They can be made head and will be waiting for you to be enjoyed with your first cup of coffee. Muffins make a great portable breakfast and are also fun additions to any lunch box.

This particular muffin recipe is full of ingredients that are good for you including whole grain cereal, skim milk, fat-free yogurt and of course some delicious raspberries. You can use either fresh or frozen berries for this recipe.

Raspberry Muffin Recipe
 
Ingredients
  • ¼ cup fat-free egg product
  • 1½ cups all-purpose flour
  • 1 cup whole grain cereal, slightly crushed
  • ¼ cup skim milk
  • ¼ cup canola oil
  • 1 tablespoon grated lemon peel
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 container (6 oz) lemon fat-free yogurt
  • ½ cup fresh or frozen (partially thawed) raspberries
Instructions
  1. In mixing bowl beat egg product, flour, cereal, milk, oil, lemon peel, baking powder, baking soda and yogurt until all dry ingredients are moistened. Gently fold in raspberries. Preheat oven to 400 degrees. Line muffin tin with baking cups. Fill cups ⅔ full of batter. Bake 15 to 18 minutes or until light brown.

 

Raspberry muffins Freezer Muffins - Kindle Cookbook

Ready for more delicious muffin recipes? 

Starting the morning off with piping hot muffins straight from the oven can make your family very happy.

These are great alternatives to cereals or pop tarts on a busy schedule. You can also pack the more savory muffins in brown bag lunches in place of a sandwich for a yummy surprise.

Get your copy at:

http://www.amazon.com/Freezer-Muffins-From-Fresh-Baked-ebook/dp/B00I4DOO2U

Ham and Cheese Calzones

Makes 8 servings

  • 2 (10-ounce) packages refrigerated pizza crust
  • 1 cup ricotta cheese
  • 4 to 6 ounces sliced pepperoni
  • 2 cups diced fully cooked ham
  • 2 cups (8 ounces) shredded mozzarella cheese
  • Shredded Parmesan cheese, optional
  • Dried basil, optional
  • Meatless spaghetti sauce, warmed

1.  Unroll one pizza crust, stretching gently to make a 14-in. x 11-in. rectangle.

2.  Spread half of the ricotta on half of the dough lengthwise, to within 1 in. of the edges.

3.  Sprinkle with half of the pepperoni, ham and mozzarella.

4.  Fold unfilled side of dough over filled half and press edges together firmly to seal. Transfer to a greased baking sheet.

5.  Repeat with remaining crust and filling ingredients. Bake at 400° for 20-25 minutes or until golden brown.

6.  Sprinkle with Parmesan and basil if desired. Slice into serving-size pieces. Serve with spaghetti sauce.

Corn Dog Muffins

2 (8.5 ounce) packages cornbread mix
2 tablespoons brown sugar
2 eggs
1 1/2 cups milk
1 cup grated Cheddar cheese
4 hot dogs, chop into pieces

Preheat oven to 400 degrees. Lightly grease muffin tins.

Stir together the cornbread mix and the brown sugar in a large bowl. Whisk the eggs and milk in a small bowl until smooth. Fold the eggs and cheese into the dry mixture until moistened. Spoon mixture into muffin tins until 2/3 full. Add 1 hot dog half to each muffin.

Bake in a preheated oven 14 to 18 minutes, or until golden brown.

18 Muffins

I alter this recipe on whatever I have at the time… hotdogs, bacon, and ham. These freeze well.

Submitted by HBHW reader Vickie G.

Here are some tips on how to freeze these muffins. It’s a great way to make them ahead of time and then just reheat and server. For even more freezer muffin variety, take a look at this basic freezer muffin recipe and start adding your own favorite add-0ns like fruit, nuts and spices.

Chicken Mini Muffin

  • 3/4 Cup shredded Swiss cheese
  • 1/4 Cup shredded mozzarella cheese
  • 1 3/4 Cup baking mix
  • 1 Cup skim milk
  • 1/4 tsp salt
  • 1/2 Cup chicken breast meat, cooked and chopped fine

In a large mixing bowl mix together the two cheeses, the milk and the baking mix.
Be sure the baking mix is completely moistened.
Add the salt and chicken and mix well.
Preheat the oven to 400 degrees.
Spray the mini muffin tin cups with a non stick cooking spray.
Pour the batter into each muffin cup filling them 2/3 full.
Bake 10 minutes or until the tops are golden brown and a toothpick inserted in the center come out clean.

These make a great appetizer for that special party. Kids even like them for lunch or as an evening snack.

Here are some tips on how to freeze these muffins. It’s a great way to make them ahead of time and then just reheat and server. If you are enjoying these mini freezer muffins, you’ll also like these corn dog muffins. They are always a big hit with the kids.

Ham and Cheese Muffin

  • 3/4 C low fat Cheddar cheese
  • 1/4 C grated Parmesan cheese
  • 1 3/4 C baking mix
  • 1 C skim milk
  • 1/4 tsp pepper
  • 1/4 C low fat ham, chopped fine

In a large mixing bowl mix together the two cheeses, the milk and the baking mix.
Be sure the baking mix is completely moistened.
Add the pepper and ham and continue to mix until the pepper is mixed in well.
Preheat the oven to 400 degrees.
Spray the muffin tin cups with a non stick cooking spray.
Pour the batter into each muffin cup filling them 2/3 full.
Bake 12 minutes or until a golden brown on top,

These muffins are great for a quick lunch. Add a salad or even a fruit and you have a lunch that’s fast, easy and really yummy.

Here are some tips on how to freeze these muffins. It’s a great way to make them ahead of time and then just reheat and server. Ready for another hardy freezer muffin recipe? Make a batch of these chicken muffins next.

Ginger Muffin

  • 1 C boiling water
  • 2 tsp baking soda
  • 1 1/4 C whole wheat flour
  • 1 1/4 C all purpose flour
  • 2 tsp ginger
  • 1 1/2 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/4 canola oil
  • 1/4 C light cream cheese
  • 1/2 C brown sugar, firmly packed
  • 1 egg
  • 1/4 C molasses
  • Powdered sugar

Place the baking soda in a bowl.
Add the boiling water and stir until the baking soda is just dissolved.
Sift together the flours, ginger, cinnamon, cloves, nutmeg, salt and baking powder in a large bowl.
In a separate bowl place the canola, cream cheese and brown sugar.
Beat with an electric mixer on medium speed until well combined.
Place the mixer speed on low and slowly add the molasses while beating.
Add the baking soda paste and the flour mixture.
Beat on low until just combined.
Add the egg substitute and beat until all the ingredients are moistened through.
Preheat the oven to 350 degrees.
Prepare a muffin tin by spraying lightly with a non stick cooking spray.
Fill the muffin cups 2/3 full of the batter.
Bake 20 minutes or until the top of the muffins spring back when lightly touched.
Remove from the oven and sprinkle the tops of the hot muffins with powdered sugar.

Topping muffins with powdered sugar, cinnamon sugar, colored sugars or even regular sugar can give the muffins a sweet taste that appeal to children of all ages.

Here are some tips on how to freeze these muffins. It’s a great way to make them ahead of time and then just reheat and server. Another great freezer muffin is this Ham and Cheese Muffin recipe. Perfect for lunch boxes.

Cinnamon Raisin Muffin

  • 2 C flour
  • 1/3 C sugar
  • 1 T baking powder
  • 3/4 tsp salt
  • 1/4 C canola oil
  • 2 egg whites or 1 whole egg
  • 1 C skim milk
  • 1/2 tsp cinnamon
  • 1 C raisins
  • 1/2 C powdered sugar
  • 2 tsp skim milk

Sift together the flour, sugar, baking powder and salt in a large mixing bowl.
In a small mixing bowl combine well the oil, egg whites and milk mixing well.
Pour the liquid into the dry ingredients.
Mix with a wooden spoon just until moistened.
Gently fold in the cinnamon and raisins.
Preheat oven to 400 degrees.
Spray a muffin tin with a non stick cooking spray.
Pour the batter into the prepared muffin cups filling them 3/4 full.
Bake 20 minutes or until a toothpick comes out clean when inserted in the center of a muffin.
In a small bowl mix the powdered sugar and milk until smooth.
Allow the glaze to thicken slightly.
Drizzle the glaze over the tops of the cooled muffins.

Raisins, dates and figs are a great addition to muffins.Play around with some add-ons to these freezer muffins to make one that’s just perfect for you. You may also want to try this ginger muffin recipe.

Here are some tips on how to freeze these muffins. It’s a great way to make them ahead of time and then just reheat and server.

Cherry Muffin

  • 1 C sugar
  • 1/2 C margarine
  • 3 egg whites
  • 1 1/4 C all purpose flour
  • 1/2 C soy flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 T and 1 tsp almond extract
  • 3/4 C skim milk
  • 1 tsp vanilla
  • 1 bag (3.5 oz) dried cherries

Place the sugar in a large mixing bowl.
Add the margarine and using an electric mixer beat on low speed until the ingredients are creamed together and fluffy.
Add the eggs and continue beating until the eggs are mixed in well.
Sift the flours, baking powder, baking soda and salt together in a large mixing bowl.
Place 1/3 of the dry mixture into the liquid mixture.
Add the almond extract and stir.
Place another 1/3 of the dry mixture into the liquid.
Add the skim milk and stir.
Add the last of the dry mixture to the liquid mixture.
Add the vanilla extract and stir until all the dry ingredients are moist.
Fold in the cherries.
Preheat oven to 375 degrees.
Spray a muffin tin with a non stick cooking spray.
Fill each muffin cup 2/3 full of batter.
Bake 22 minutes or until a toothpick inserted in the center comes out clean.

Save some time and work by using paper muffin cups when baking your muffins.

Here are some tips on how to freeze these muffins. It’s a great way to make them ahead of time and then just reheat and server. Here’s another one of my favorite freezer muffins. Try this cinnamon raisin muffin recipe.

Peanut Butter Muffin

  • 1 C all purpose flour
  • 1 C quick oats
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 C skim milk
  • 1/3 C honey
  • 1/4 C canola oil
  • 1/3 C peanut butter
  • 1 egg white, slightly beaten

Preheat oven to 400 degrees.
Spray a muffin tin with a non stick cooking spray.
Mix together the flour, oats, baking powder and salt.
In a separate bowl stir together well the milk, honey, oil and egg white.
Fold in the peanut butter.
Add the milk mixture to the dry ingredients and mix until just moistened.
Fill each muffin cup 3/4 full of batter.
Bake 23 minutes or until a toothpick inserted in the center comes out clean.

Be careful when baking muffins not to open the oven any more than necessary. Releasing the heat can affect the way the center of the muffins cook.

Here are some tips on how to freeze these muffins. It’s a great way to make them ahead of time and then just reheat and server. And here’s another freezer muffin recipe for you. Make up a batch of these cherry muffins.

Carrot Muffin

  • 1 1/2 C whole wheat flour
  • 3/4 C whole wheat pastry flour
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 2 C carrot puree
  • 1/4 C maple syrup
  • 1/3 C skim milk
  • 1/4 C canola oil
  • 2 tsp vanilla
  • 1/2 C sunflower seeds
  • 1/2 C raisins

Sift together in large mixing bowl the flours, baking powder and salt.
In a separate bowl place the carrot puree.
Add the maple syrup and stir well.
Pour in the milk, oil and vanilla being sure to stir well to incorporate all the ingredients.
Pour the liquid into the dry ingredients and mix until just moistened.
Gently fold in the sunflower seeds and raisins.
Preheat oven to 400 degrees.
Spray a muffin tin generously with a non stick cooking spray.
Pour the batter into the muffin cups filling them 3/4 full.
Bake 18 minutes or until brown on top and a toothpick inserted in the center comes out clean.

Use the blender or food processor to make the carrot puree. Start with a couple of medium size carrots and then add one carrot at a time until you have 2 C. If the carrot puree is runny decrease the liquid ingredients by half.

Here are some tips on how to freeze these muffins. It’s a great way to make them ahead of time and then just reheat and server.Looking for a kid-friendly freezer muffin recipe? Try these peanut butter muffins. Every child I’ve made them for loved them.

Almond Mini Muffin

  • 2/3 C all purpose flour
  • 2/3 C whole wheat flour
  • 1/4 C almonds, chopped and toasted
  • 1 tsp baking powder
  • 1/8 tsp baking soda
  • 1/8 tsp salt
  • 1/8 tsp nutmeg
  • 1 egg, slightly beaten
  • 1/3 C skim milk
  • 3 T brown sugar, firmly packed
  • 3 T canola oil

Place both types of flour into a large mixing bowl.
Toss to mix together.
Add the almonds, baking powder, baking soda, salt and nutmeg and mix well.
In a separate bowl mix the egg and milk together.
Add the brown sugar and oil and mix until all the ingredients are incorporated together.
Pour the egg mixture into the dry ingredients.
Stir with a wooden spoon until just moist.
Preheat oven to 400 degrees.
Spray a mini muffin tin with a non stick cooking spray.
Pour the batter into each muffin cup filling it 3/4 full.
Bake 10 minutes or until a golden brown.

To ensure a perfect muffin always stir the batter with a wooden spoon and be sure to stir gently. Over stirring or using a metal spoon can cause the muffins to become hard while baking.

This is a great freezer muffin recipe, as are these carrot muffins. Here are some tips on how to freeze these muffins. It’s a great way to make them ahead of time and then just reheat and server.

Spiced Mini Muffin

  • 1 1/2 C all purpose flour
  • 1/2 C sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
  • Enough egg substitute to equal 1 egg
  • 1/2 C skim milk
  • 1/4 C canola oil
  • 2 T sugar
  • 1/2 tsp cinnamon
  • 1/4 C margarine, melted

Preheat oven to 400 degrees.
Spray a mini muffin tin with a non stick cooking spray.
In a large bowl sift together the flour, 1/2 C sugar, baking powder, salt, nutmeg and allspice.
In a small bowl blend together the egg substitute, milk and oil, being sure to blend well.
Pour the egg mixture into the dry ingredients.
Mix with a wooden spoon just until moistened.
Bake 12 minutes or until a toothpick inserted in the muffin center comes out clean.
Remove muffins from the oven.
Mix together the 2 T sugar and the 1/2 tsp cinnamon.
Brush the muffins with the melted butter and sprinkle with the sugar cinnamon topping.

These little muffins make a great after school snack. Kids love to pop them in their mouth and follow it with a drink of cold milk.

Here are some tips on how to freeze these muffins. It’s a great way to make them ahead of time and then just reheat and server.

Here’s another mini muffin recipe for you…this time for almond mini muffins. Enjoy!

Lemon Blueberry Muffin

  • 2 C all purpose flour
  • 3/4 C sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp cinnamon
  • 1 C skim milk (from powder is fine)
  • 1/4 C canola oil
  • 2 T lemon juice
  • 1 egg white
  • 1 tsp grated lemon rind
  • 1 tsp vanilla extract
  • 1 1/3 C frozen blueberries, unthawed

Preheat oven to 375 degrees.
Spray muffin tin cups well with a non stick cooking spray.
In a small mixing bowl stir together the milk, canola oil, lemon juice, egg white, lemon rind and vanilla extract.
In a large mixing bowl combine the flour, sugar, baking powder, salt and cinnamon.
Pour the liquid mixture into the flour mixture and stir until just moist.
Fold in the blueberries.
Pour batter into the muffin cups filling each 3/4 full.
Bake 20 minutes or until golden brown.

Using extra large eggs can cause your muffins to be a little runny. If using extra large eggs increase the flour by adding 1 T to the batter. This will ensure the muffins turn out just right.

Here are some tips on how to freeze these muffins. It’s a great way to make them ahead of time and then just reheat and server.

Another great freezer muffin recipe are these spiced mini muffins.

Raspberry Muffin

  • 3/4 C skim milk
  • 1/2 C canola oil
  • 1 T orange peel
  • 1 egg or 2 egg whites
  • 2 C all purpose flour
  • 1 C raspberries, fresh or frozen, chopped
  • 1/3 C sugar
  • 1 T baking powder
  • 1/4 tsp salt
  • 1/2 C pecans, chopped fine
  • 1/2 C brown sugar
  • 1/4 C all purpose flour
  • 2 T melted margarine

Mix the milk, oil, orange peel and eggs together in a large mixing bowl being sure that all ingredients are blended together well.
With a wooden spoon stir in the flour, sugar, baking powder, and salt.
Be careful to not over stir the batter it will be slightly lumpy.
Fold in the raspberries.
In a small bowl mix together the pecans, brown sugar, flour and margarine until it becomes crumbly.
Preheat oven to 400 degrees.
Spray muffin tin cups with a non stick cooking spray.
Fill each muffin cup 3/4 full of batter.
Sprinkle the top of each with the crumbly mixture.
Bake 20 minutes or until when tested with a toothpick it comes out clean.

These muffins are great when served right out of the oven. If using frozen raspberries do not thaw them before mixing them into the batter. If thawed they become mushy during baking.

Here are some tips on how to freeze these muffins. It’s a great way to make them ahead of time and then just reheat and server.

Ready for another freezer muffin recipe that includes fruit? Try these delicious lemon blueberry muffins next.

Banana Muffin

  • 1/4 C and 2 T canola oil
  • 1 C sugar
  • 2 eggs or 4 egg whites
  • 2 large very ripe bananas, mashed
  • 2 C all purpose flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp vanilla
  • 1 C buttermilk or yogurt

Place the oil and sugar in a large mixing bowl.
Beat with an electric mixer on low speed until fluffy.
Add the eggs and mix until thoroughly mixed in.
Add the bananas and mix until batter is smooth.
In a large bowl blend together the flour, salt, baking powder and baking soda.
Alternating back and forth add the egg mixture and the buttermilk being sure to stir after each addition.
Dry ingredients need to just be moistened so be careful not to over stir.
Add the vanilla and stir slightly.
Preheat oven to 400 degrees.
Spray muffin cups with a non stick cooking spray.
Pour each muffin cup 3/4 full.
Bake 17 minutes or until the tops of the muffins are a golden brown.

For a little spice you can add 1/2 tsp each of cinnamon and nutmeg. This gives these muffins a wonderful taste but also that fresh baked aroma to the kitchen.

Here are some tips on how to freeze these muffins. It’s a great way to make them ahead of time and then just reheat and server.

Muffins are a great way to get the kids to eat more fruit. Here’s another delicious recipe for you to try: raspberry muffins.