Raspberry Muffin


by: Elly

I always prepare cake, cupcake or muffin for our breakfast and snack time. Because we love eat, special my kids. When the return from school, they always go to kitchen to find some snack as cake or muffin. So almost everyday always make cake for them. Yesterday I have made muffin is stuffed raspberry jam. Another muffin.


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serves: 8

200 in gr butter room temperature.

180 gr sugar.

200 gr all purpose flour.

1 tbsp milk powder.

1 tsp baking powder.

3 whole eggs.

100 ml fresh milk.

Raspberry jam.

Nutrition Facts
Raspberry Muffin

Servings Per Recipe: 8

Amount per Serving

Calories: 406

  • Total Fat: 23.4 g
  •     Saturated Fat: 14.1 g
  •     Trans Fat: 0.8 g
  • Cholesterol: 127.1 mg
  • Sodium: 216.8 mg
  • Total Carbs: 42.9 g
  •     Dietary Fiber: 0.8 g
  •     Sugars: 22.5 g
  • Protein: 6.5 g

how is this calculated?

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1.  Preheat oven 180°C.

2.  Mix butter and sugar until combine evenly.

3.  Add egg one by one while mixing constantly until combine evenly.

4.  Mix the flour, milk powder, baking powder into a small bowl and pour into the butter and whisk until combine evenly and no clot.

5.  Prepare muffin mould and put paper cup. Pour the batter use the ice cream scoope until half of paper cup and add 1 tsp of raspberry jam. Pour again the batter until 2/3 paper cup.

6.  Bake until mature. Served warm.

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