These wheat raspberry muffins cream are bursting with soft, fluffy and juicy raspberries. The hearty texture of the wheat cream blends into the batter, so each bite offers the perfect balance of warmth and sweetness.
The texture of the wheat muffin cream is very satisfying. They are still very soft and tasty, but a little touch of texture creates the most amazing bread crumbs you’ve ever had.
Perfect for breakfast or snacks, these muffins are light and satisfying, with a touch of fresh raspberry adding a burst of flavour with each bite. They are easy to make, attractively tasty and a must-see for muffin lovers!
Wheat Raspberry Muffin Cream Ingredients
We’ll let you know in advance what you need to make this muffin recipe! For all the details and measurements you need, scroll down to the recipe card at the end of the post.
Drying Ingredients: Full Visual Flour, Wheat Cereal Cream, Baking Powder, Baking Soda, Salt Wet Ingredients: Sugar, Milk, Egg, Vegetable Oil, Vanilla, Almond Extract Fresh raspberry
Turbinad Sugar
In addition to wheat cream and perhaps almond extracts, you’ll already have everything on hand! Make muffins!
How to make wheat muffin cream with raspberries
Sometimes I like to slip into the kitchen a little earlier and make this simple raspberry muffin recipe for breakfast. Is there anything better than awakening to the smell of baking for breakfast? ! I’m afraid not! The good news is that you don’t need to wake up early! They’re ready in under 30 minutes!
Preparation: Grease two standard size muffin pans (or using paper liners) and preheat the oven to 375°F. Dry Ingredients: Whisk all the dry ingredients in a large mixing bowl. Wet Ingredients: In another large mixing bowl, whisk all the wet ingredients together. Combine: Carefully stir until wet ingredients are carefully mixed with the dry ingredients. Fold: Add fresh raspberries and gently fold them into the batter. Sprinkle: Place the muffin batter in a prepared muffin can and fill the muffin cup with about 2/3. Sprinkle turbinado sugar on top. Bake: Bake for 18-20 minutes or until golden brown and tops gush.
For the complete recipe, you can also go to the recipe card below to save or print the recipe.
Video on how to make wheat muffin raspberry cream
What recipes can you make with wheat cream?
I love the good old cream of wheat hot cereal, but you can use it to make baked goods! You can make breakfast cakes with wheat muffin raspberry cream or wheat cream. Throw in a juicy plump berries and close with sanding or turbinado sugar, and add a little more texture to make it even better.
I tested the job
Olive oil replaces vegetable oil.
Greek yogurt can be used instead of half the oil to brighten things a little and add protein.
The butter works in place of oil, but the flavor was delicious, but it wasn’t too wet, especially the next day.
Instead of raspberries, you can also try other whole berries in the recipe. Try blueberries, strawberries, or blackberries, or all three mixes! You can also use sliced ​​bananas or add chopped nuts such as pecans and walnuts.
Can I use frozen raspberries?
Yes, frozen raspberries work very well in this recipe. You don’t even need to thaw them. Throw them into the frozen batter and bake them as written. When you first defrost it, it will dye the fabric when folded.
How can you know when the muffins are complete?
There are two good ways to check the donation of muffins and cupcakes. You can test it with a toothpick. Carefully insert the toothpick into the center of the muffin. When you remove it, you hope to clean it or have some crumbs on it.
You can also test it using the tip of your finger. Open the oven and carefully reach for it, gently (and immediately) pushing in the center of one of the muffins. If you’re ready, it will bounce back. If you still need time, the indent will remain.
Storage Tips
It is recommended to store the remaining muffins in the fridge. Are they so cold, you can give them a quick zap of the microwave for a warm muffin.
Also, the muffins are very well frozen, making them a great make-up end breakfast. Allow them to cool completely before wrapping them individually and store in a freezer safe bag. You can pull some and have a quick grab breakfast where they can thaw in the fridge overnight.
Looking for a delicious breakfast option? Try these wheat raspberry muffins cream.
More muffin recipes to try:
explanation
These wheat raspberry muffins cream are bursting with soft, fluffy and juicy raspberries. The hearty texture of the wheat cream blends into the batter, so each bite offers the perfect balance of warmth and sweetness.
Preheat the oven to 375°C and place the muffin liner in two standard size muffin cans (or spray with a cooking spray). See notes on how to make this a breakfast cake instead of a muffin.
In a bowl, whisk together the dried ingredients.
2 cups of flour, 1½ cup cream of wheat cereal, 1½ teaspoon baking powder, 1 teaspoon of salt, 1½ tsp Baking Soda
In another bowl, whisk the wet ingredients.
1 cup of sugar, 1½ cup milk, Three eggs, 3/4 cup vegetable oil, 1 tsp vanilla, 1/2 tsp almond extract
Fold the wet material into dry material and gently fold it into the berries.
2 cups of raspberries
Fill the battered muffin pan with a spoon and about 2/3 of the cup in the prepared muffin pan. Sprinkle turbinado sugar on each top.
Turbinad Sugar
Bake at 375°F for 18-20 minutes, or until tops return and turn golden.
You can also bake this in a 375-degree baking dish for 30 minutes.
calorie: 212kcalComplete nutrition
(TagstoTranslate)After School Snacks (T)Breakfast (T)Muffins (T)Raspberries (T)Snacks (T)Sweet Breakfast (T)Video
