Recipe 550 - Raspberry Muffins
Recipe 550 - Raspberry Muffins
(by Shirley McNevich)
2 egg whites
1/2 cup white sugar2 cups Bisquick
2/3 cup buttermilk
1/3 cup apple juice
1/2 cup All Bran cereal
1 tsp. vanilla
1 2/3 cups raspberries (fresh or frozen)
Glaze: 1/2 cup Domino's powdered sugar, 4oz. softened Philly cream cheese, 1/2
tsp. vanilla, 3 TBSP orange juice
In a mixer beat egg whites until fluffy--add white sugar and beat until stiff. Add
Bisquick, buttermilk, apple juice, All Bran, and vanilla--beat on medium until mixed.
Remove bowl from mixer and fold in the raspberries. Line muffin tins with cupcake
liners and fill each 2/3 full with batter. Bake at 400 degrees for 20-25 minutes or until
inserted toothpick comes out clean. While they're baking, in a mixer add powdered
sugar, cream cheese, vanilla and orange juice--beat. Remove muffins from pans, cool
about 30 minutes, and then drizzle with the glaze.
Continue to:
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- 613 - Pina Colada
- 700 - Butterscotch Cake
- 738 - Cranberry Citrus Punch
- 650 - Blackberry Upside-down Cake
- 514 - Sponge Cake
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 3. Published here with permission.
Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
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