Ingredients
24
24 servings
- •2.25 cups all-purpose flour
- •1 tablespoon baking powder
- •1.5 teaspoons ground cinnamon
- •0.375 teaspoon salt
- •3 large eggs
- •1.5 cups milk
- •1 cup white sugar
- •2 tablespoons white sugar
- •0.75 cup vegetable oil
- •0.75 cup frozen raspberries
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Grease two 12-cup muffin tins.
- Mix flour, baking powder, cinnamon, and salt together in a large bowl until well combined.
- Beat eggs lightly in a separate bowl. Stir in milk, 1 cup plus 2 tablespoon sugar, and oil. Add egg mixture to the flour mixture and stir to combine. Carefully fold in raspberries.
- Spoon batter into the prepared muffin cups.
- Bake in the preheated oven until light golden brown on top, 15 to 17 minutes. Cool in the tins briefly, then transfer to a wire rack to cool completely, about 25 minutes.
Nutritional Facts
Per 24 servings
- Calories: 159
- Carbohydrate: 20g
- Fat: 8g
- Fiber: 1g
- Protein: 3g
- Sugar: 10g
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