This is a sponsored post. I was compensated for the post, but all opinions are 100% my own.
I LOVE muffins.
I could seriously eat them every day. In fact I have a Pinterest board just for muffins if you want to check it out. And when I make muffins I usually have to double the recipe because I just want to keep eating them and I have no self control when it comes to muffins.
Some of my favorite muffins are berry muffins. All types of berries – raspberries, blueberries, blackberries…yum!
This month Driscoll’s is celebrating #MuffinMadness and are featuring their berry filled muffins on their website! Make sure you check it out for some other great recipes. I had a hard time deciding which one I wanted to make, but I went with the Raspberry-Orange Muffin Recipe.
It’s so yummy! And simple to make which I am all about. This recipe makes about 12 muffins, but I doubled it and it made about 30. My family and I ate them pretty quickly. They’re light and fresh and I actually used clementines instead of oranges. So you can exchange the citrus for similar fruits.
Here’s the recipe. Enjoy!
Raspberry-Orange Muffin Recipe
Originally found on the Driscoll’s website
1 package (6 ounces) Driscoll’s Raspberries
2 cups all-purpose flour
2/3 cups packed brown sugar
2 teaspoons baking powder
1/4 teaspoons baking soda
2/3 cups sour cream
1/3 cups canola oil
2 to 3 teaspoons grated orange zest (or clementines)
1/3 cups orange juice (or freshly squeezed clementines)
1 large egg
1. Preheat oven to 375°F.
2. Line a muffin tin with 12 paper liners or coat with cooking spray.
3. Stir together the flour, brown sugar, baking powder and baking soda in a medium bowl. Make sure to break up any lumps of sugar.
4. Mix sour cream, oil, zest, juice and egg in a large bowl.
5. Stir in the flour mixture until partially moistened.
6. Add the raspberries and make sure to stir gently until evenly mixed.
7. Fill the muffin cups with batter about three-fourths full. They don’t rise very much.
8. Then bake 20 to 22 minutes until an inserted toothpick comes out clean.
9. Allow them to cool a few minutes before taking them out of the muffin tin.
7. Fill the muffin cups with batter about three-fourths full. They don’t rise very much.
8. Then bake 20 to 22 minutes until an inserted toothpick comes out clean.
9. Allow them to cool a few minutes before taking them out of the muffin tin.
Happy March #MuffinMadness!