These Cream of Wheat Raspberry Muffins are gentle, fluffy, and bursting with juicy raspberries. With the hearty texture of Cream of Wheat blended into the batter, every chunk affords an ideal steadiness of heat and sweetness.
The feel of a cream of wheat muffin is so satisfying. They’re nonetheless so gentle and scrumptious, however that little contact of texture will create probably the most fantastic crumb in a muffin that you simply’ve ever had.
Excellent for breakfast or a snack, these muffins are gentle but satisfying, and the contemporary raspberry contact provides a burst of taste in each chunk. They’re straightforward to make, irresistibly scrumptious, and a must-try for any muffin lover!
Elements for Cream of Wheat Raspberry Muffins
I’m going to let you understand proper up entrance what you’ll need to make this muffins recipe! For all the main points and measurements wanted, preserve scrolling all the way down to the recipe card on the finish of the put up.
- Dry Elements: All-Objective Flour, Cream of Wheat Cereal, Baking Powder, Baking Soda and Salt
- Moist Elements: Sugar, Milk, Eggs, Vegetable Oil, Vanilla and Almond Extract
- Recent Raspberries
- Turbinado Sugar
Moreover the Cream of Wheat and presumably the almond extract, you seemingly have all the pieces available already! Let’s make some muffins!
How one can Make Cream of Wheat Muffins with Raspberries
Generally I like to slide into the kitchen a bit of early and make this straightforward raspberry muffin recipe for my household for breakfast. Is there something higher than waking as much as the odor of one thing baking for breakfast?! I believe not! The excellent news is, you don’t should get up too early! They’re prepared in underneath half-hour!
- Prep: Grease two commonplace sized muffin pans (or use paper liners) and preheat the oven to 375 levels F.
- Dry Elements: In a big mixing bowl, whisk collectively all of the dry substances.
- Moist Elements: In a separate giant mixing bowl, whisk collectively all of the moist substances.
- Mix: Rigorously stir the moist substances into the dry substances till simply mixed.
- Fold: Add the contemporary raspberries and gently fold them into the batter.
- Sprinkle: Spoon the muffin batter into the ready muffin tin filling the muffin cups about 2/3 full. Sprinkle the tops with turbinado sugar.
- Bake: Bake for 18-20 minutes or till they’re golden brown and the tops spring again once you gently press them.
For the total recipe, head all the way down to the recipe card beneath the place you may also save or print the recipe.
Video on How one can Make Raspberry Cream of Wheat Muffins
What Recipes Can You Make with Cream of Wheat?
I really like good ol’ Cream of Wheat sizzling cereal as it’s, nevertheless it seems you should use it to make baked items too! You can also make raspberry cream of wheat muffins or a breakfast cake with cream of wheat and they’re even higher once you throw in juicy, plump berries and prime all of it off with sanding or turbinado sugar for a bit of extra texture!
Substitutions I’ve Examined that Work
Olive oil will be substituted for the vegetable oil.
Greek yogurt can be utilized instead of half the oil to lighten issues up a bit of and add protein.
Butter works instead of oil, however whereas the flavour was scrumptious, it wasn’t as moist, particularly the following day.
It’s also possible to attempt different complete berries within the recipe as a substitute of raspberries. Attempt blueberries, strawberries or blackberries or a mixture of all three! You possibly can additionally use sliced bananas or add some chopped nuts like pecans or walnuts.
Can I Use Frozen Raspberries?
Sure, frozen raspberries work very properly on this recipe. You don’t even have to thaw them. Toss them into the batter frozen and bake as written. In the event you thaw them first, they’ll dye the batter once you fold them in.
How Do I Know When Muffins are Executed?
There are two good methods to test the doneness of muffins or cupcakes. You may check it with a toothpick. Rigorously insert a toothpick into the middle of a muffin. If you take away it, you need it to be clear or have only a few crumbs on it.
It’s also possible to check it utilizing your finger tip. Open the oven and thoroughly attain in and gently (and shortly!) press the middle of one of many muffins. Whether it is prepared, it can bounce again. If it nonetheless wants a while, the indentation will stay.
Storage Suggestions
I like to recommend storing leftover muffins within the fridge. They’re nice chilly otherwise you can provide them a fast zap within the microwave for a heat muffin.
Muffins additionally freeze extraordinarily properly, which makes them a fantastic make forward breakfast. Allow them to cool fully earlier than wrapping them individually after which storing in a freezer protected bag. You may pull a couple of out and allow them to thaw within the fridge in a single day for a fast grab-and-go breakfast.
In search of a scrumptious breakfast choice? Attempt these Cream of Wheat raspberry muffins for a tasty and filling begin to your day!
Extra Muffin Recipes to Attempt:
Description
These Cream of Wheat Raspberry Muffins are gentle, fluffy, and bursting with juicy raspberries. With the hearty texture of Cream of Wheat blended into the batter, every chunk affords an ideal steadiness of heat and sweetness.
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Preheat the oven to 375 ℉ and place muffin liners in two commonplace dimension muffin tins (or spray with cooking spray). See observe for making this right into a breakfast cake quite than muffins.
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In a bowl, whisk collectively the dry substances.
2 Cups Flour, 1 ½ Cups Cream of Wheat Cereal, 1 ½ teaspoons Baking Powder, 1 teaspoon Salt, 1 ½ teaspoons Baking Soda
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In one other bowl, whisk the moist substances.
1 Cup Sugar, 1 ½ Cup Milk, 3 Eggs, 3/4 Cup Vegetable Oil, 1 teaspoon Vanilla, 1/2 teaspoon Almond Extract
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Fold the moist substances into the dry substances, after which gently fold within the berries.
2 Cups Raspberries
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Spoon the batter into the ready muffin pan filling the cups about 2/3 full. Sprinkle every prime with turbinado sugar.
Turbinado Sugar
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Bake at 375 levels F for 18-20 minutes or till the tops spring again and are golden brown.
It’s also possible to bake this in an 8×8 baking dish at 375 levels F for 30 minutes.
Energy: 212kcal
