Whole-Wheat Raspberry Muffins

Name: Whole-Wheat Raspberry Muffins
Yield: Makes 12 muffins
Ingredients: , Vegetable oil spray; 3 cups (16½ ounces), whole-wheat flour; 2½ teaspoons, baking powder; ½ teaspoon, baking soda; 1 teaspoon, table salt; 2 , large eggs; 4 tablespoons, unsalted butter, melted and cooled; ¼ cup, vegetable oil; 1 cup (7 ounces) plus 2 tablespoons, sugar, measured separately; 1¼ cups (10 ounces), buttermilk; 1½ teaspoons, vanilla extract; 2 cups (10 ounces), fresh or frozen raspberries (do not thaw if frozen)

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For Kids & Families

Desserts or Baked Goods

Breakfast & Brunch

Raspberries add pops of flavor and color to these whole-wheat muffins. Make them with your kids for breakfast or an after school snack!

SERVESMakes 12 muffins

TIME55 minutes, plus cooling time

WHAT KIDS ARE SAYING“With the raspberries it’s really good.” —Catherine, 11

WHY THIS RECIPE WORKS

Whole-wheat flour and juicy raspberries combine into a sweet but wholesome breakfast or snack the whole family will enjoy! These stir-together muffins are so simple to make, kids can take the lead in the kitchen. Plus their ingredient list ...

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Whole-­Wheat Raspberry Muffins

WHY THIS RECIPE WORKS

Whole-Wheat Raspberry Muffins