Saturday, March 10, 2012

Raspberry-Filled Vanilla Muffins

All right, it's been a couple of days here at the casa without muffins and I'm pretty sure I was going into some sort of muffin withdrawal. I was watching a movie with the hubby, but my mind kept wandering back to muffins. I knew it was time to bake.

I've been a little obsessed lately with pie filling. I know, a little weird. Truth be told, I am thinking of trying my CocoaNut Cherry Cookies with cherry pie filling instead of dried cherries. I can't seem to find the right flavor or texture for those cookies. Anyhoo, I had several Comstock coupons (a popular pie filling) so I decided to pick up some cherry pie and raspberry pie filling at the local Wally world to play around with.

The results of my experiment paid off!


These aren't your ordinary muffins! Think jelly filled doughnuts (one of my favorite treats that I never let myself have).


I'm a huge fan of anything raspberry so to be honest with you, I'm not surprised I loved these muffins. The only question I have is, how will I keep myself from eating 5 in the morning? This remains to be seen.


I will let you know that this is not a grab-and-go type of muffin. Definitely a sit-down-with-a-plate type of muffin. They're a bit messy. But so worth it!

I had to restrain myself from licking all the raspberry off the muffin wrapper. Ok, maybe I didn't restrain myself :)

Ingredients (makes 12 standard muffins):
2 cups flour
1 cup sugar
2 1/2 tsp baking soda
1/2 tsp salt
1 cup milk
1 egg
2 tsp vanilla extract
4 tbsp butter, melted
1 can Raspberry Pie Filling (Raspberry jam would work as well).

Directions:
1. Preheat oven to 400 degrees. Line a muffin pan with paper liners.
2. Mix flour through salt in a large mixing bowl, stir with a whisk. In a separate bowl, whisk together milk- through melted butter.
3. Mix milk mixture into flour mixture. Stir until just combined.
4. Place a spoonful of muffin batter into muffin cup. Place a spoonful of raspberry pie filling on top of muffin batter. Top mixture with more muffin batter. Repeat with all muffin cups (I ended up using half the can of raspberry pie filling for 12 muffins. I froze the rest for the next muffin batch).
5. Bake in oven 17-20 minutes or until toothpick comes out clean. Cool in pan for 10 minutes, move to a cooling rack. Let cool completely before storage.

2 comments:

  1. I cant keep myself from eating all the yummy things i make, but how do you get ride of them all since you make so many muffins? Do you have your hubby take them to work and set them in the lunch room lol?

    ReplyDelete
  2. They don't last too long around here lol. We are still working on these ones. I usually have one for breakfast and so does Jerame, and then I usually have one for a snack in the afternoon. As long as the muffins are still good (and they usually are!), they last about 5-6 days in the house before we eat them all.

    ReplyDelete