Raspberry Poppy Seed Muffins

50 mins (prep 25, cooking 25)
12 ingredients
12 servings
a moist raspberry poppyseed muffin that is so light and perfect for summer. i got the recipe from www. bonnapetit.com but modify it a bit because I don't have all the ingredients, Instead of using cake flour I used all purpose flour. Remove 2 tbsp and 1 tsp all purpose flour and put in the same amount of corn starch to the all purpose flour.

Categories:  technique , <-60-mins , fruit , cupcake , seasonal , breakfast , taste~mood , low-sodium , low-in... , spring , raspberries , time-to-make , cakes , summer , dessert , berries ,
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Serving Size (60.35 g)
Servings 12
Amount per Serving
Calories 227.36 Calories from Fat 86.13
% Daily Value *
Total Fat 9.57g 176.69%
Saturated Fat 5.4g 324.04%
Trans Fat 0.32g %
Cholesterol 22.32mg 89.27%
Sodium 75.78mg 37.89%
Total Carbohydrate 32.13g 128.52%
Dietary Fiber 0.9 g 43.19%
Sugars 12.29 g %
Protein 2.88g 69.04%
Vitamin A 263.2IU% Vitamin C 0.02mg%
Calcium 58.88mg% Iron 2.07mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fresh raspberries