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8Ingredients
35Minutes
1050Calories
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Ingredients
US|METRIC
4 SERVINGS
- 3 cups flour
- 2 cups sugar
- 1 stick butter (plus an additional tablespoon, divided)
- 1 Tbsp. baking powder
- 2 eggs
- 1 cup milk
- 1 tsp. vanilla extract (or lemon)
- 1 pt. raspberries (2 cups)
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Directions
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NutritionView More
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1050Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1050Calories from Fat260 |
% DAILY VALUE |
Total Fat29g45% |
Saturated Fat16g80% |
Trans Fat |
Cholesterol170mg57% |
Sodium640mg27% |
Potassium400mg11% |
Protein17g |
Calories from Fat260 |
% DAILY VALUE |
Total Carbohydrate186g62% |
Dietary Fiber8g32% |
Sugars107g |
Vitamin A15% |
Vitamin C35% |
Calcium40% |
Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(4)
sarah a year ago
really moist and delicious! i have made with raspberries and cranberries, works great with either
Brandy 3 years ago
Wonderful Use blueberries and lemon extract instead baked them at 250 for 35 minutes
Mary Can Cook 4 years ago
I cut the recipe in half in order to make 6 jumbo muffins and besides fresh raspberries I also added fresh blueberries into the mix. I had to bake these at 350 for about 40 minutes before the tops were golden brown and they were ready to come out of the oven. They were very tasty and not so sweet.
Davis 4 years ago
pretty good wish it was more tart and less sweet but that's just a personal taste thing