These Cream of raspberries of wheat raspberry They are soft, fluffy and burst with juicy raspberries. With the texture full of wheat cream mixed in the beating, each bite offers a perfect balance of heat and sweetness.
The texture of one Cream of wheat muffin is so satisfying. They are still so soft and delicious, but that little touch of texture will create the most wonderful crumb in a muffin you have ever had.
Perfect for breakfast or a snackThese muffins are light, but satisfactory, and the fresh raspberry touch adds an explosion of aroma in each bite. They are easy to make, irresistibly delicious and a mandatory attempt for any muffler!
Ingredients for wheat raspberry cream
I’ll let you know right in front of what you will have to do this Muffin recipe! For all the necessary details and measurements, continue to scroll down the recipe card at the end of the post.
- Dry ingredients: Flour for all purposes, grain cream of wheat, baking powder, baking soda and salt
- Wet ingredients: Sugar, milk, eggs, vegetable oil, vanilla extract and almond
- Fresh Raspberry
- Turbinado sugar
In addition to wheat cream and, possibly, almond extract, you probably have everything at hand! Let’s make some muffins!
How to make cream of raspberry wheat muffins
Sometimes I like to slip into the kitchen a little early and do that Muffin lightly raspberry recipe For my family for breakfast. Is there something better than waking up at the smell of something that is baked for breakfast?! I think no! The good news is that you don’t have to wake up too early! I am ready in less than 30 minutes!
- Prep: Grease two standard size (or use paper gaskets) and preheat the oven to 375 degrees F.
- Dry ingredients: In a large mixing bowl, beat all the dry ingredients together.
- Wet ingredients: In a large mixing bowl, beat all the wet ingredients together.
- Combine: Carefully mix the wet ingredients in the dry ingredients until they are just combined.
- Pli: Add the fresh raspberry and fold it lightly to the beating.
- Sprinkle: Tress the muffin battery in the tin of the prepared muffin filling about 2/3 full. Sprinkle countertops with turbinado sugar.
- Bake: Bake for 18-20 minutes or until they are golden brown and the tips spring back when pressing them easily.
For the complete recipe, straighten to the recipe card below, where you can save or print the recipe.
Video about how to make raspberry cream of wheat muffins
What recipes can you make with wheat cream?
I like the hot grain cream of wheat as it is, but it turns out you can use it to do ripe products too! You can make raspberry cream of wheat muffins or a wheat cream breakfast cake and they are even better when you throw succulent, full berries and fill in everything with grinding or turbinado sugar for a little more texture!
Substitutions I tested that work
Olive oil can be replaced with vegetable oil.
Greek yogurt can be used instead of half of the oil to relieve things a little and add protein.
Butter works instead of oil, but while the aroma was delicious, it was not as humid, especially the next day.
You can also try other whole berries in the recipe instead of raspberries. Try blueberries, strawberries or blackberries or a mixture of all three! You can also use sliced bananas or add a few chopped nuts such as pans or nuts.
Can I use frozen raspberries?
Yes, frozen raspberries works very well in this recipe. You don’t have to defrost them either. Throw it in frozen beating and bake as written. If you defrost them first, they will paint the beat when you fold them.
How do I know when the muffins are over?
There are two good ways to check the donation of muffins or cupcakes. You can test it with a toothpick. Carefully enter a toothpick in the center of a muffin. When you remove it, you want to be clean or have only a few crumbs on it.
You can also test it using your finger tip. Open the oven and touch carefully and easily (and quickly!) Press the center of one of the muffins. If ready, it will come back. If it takes some time, the indentation will remain.
Storage tips
I recommend storage Muffins remained in the refrigerator. I am very cold or you can give them a quick snow in the microwave for a warm muffin.
Also, muffins freeze Extremely well, which makes them a great Do breakfast before. Allow to cool completely before wrapping them individually and then storing in a safe bag at the freezer. You can remove some and let them defrost in the fridge overnight Breakfast caught.
Looking for a delicious option for breakfast? Try these Cream of raspberries of wheat raspberry For a tasty and full -day start!
More muffin recipes to try:
Description
These Cream of raspberries of wheat raspberry They are soft, fluffy and burst with juicy raspberries. With the texture full of wheat cream mixed in the beating, each bite offers a perfect balance of heat and sweetness.
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Preheat the oven to 375 ℉ and place the muffin linings in two standard muffin boxes (or spray with cooking spray). See the note to do this in a breakfast cake rather than in a muffin.
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In a bowl, beat the dry ingredients together.
2 cups flour, 1 ½ cups of wheat cereal cream, 1 ½ teaspoons of baking 1 teaspoon salt, 1 ½ teaspoons of sodium baking
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In another bowl, beat the wet ingredients.
1 cup sugar, 1 ½ cup of milk, 3 eggs, 3/4 cup of vegetable oil, 1 teaspoon of vanilla, 1/2 teaspoon almond extract
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Bend the wet ingredients in the dry ingredients, then gently fold into berries.
2 raspberries
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Lick the beating in the prepared muffin pan by filling the cups about 2/3 full. Sprinkle every countertop with turbinado sugar.
Turbinado sugar
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Bake at 375 degrees f for 18-20 minutes or until the tips turn back and are golden brown.
You can also bake this in a baking vessel 8 × 8 to 375 degrees f for 30 minutes.
Calories: 212kcal
