These raspberry muffins can be made with fresh fruit or dried berries, and are perfect for a spring snack with a cup of coffee or tea.
How many servings do you want to cook?- +
Light Flavor Olive Oil
eggs (1 egg + 2 egg yolks)
Preheat the oven to 350ºF.
In a large bowl, mix the dry ingredients: the flour, baking soda and salt.
In another bowl, beat the Goya Light Flavor Olive Oil and sugar until creamy. Add the egg, egg yolks and vanilla, and mix well. Gradually add the milk and dry ingredients.
When everything is mixed together, add the raspberries. If using dried raspberries, soak them for 15 minutes, then draining them well before adding to the mixture.
Place the muffin wrappers on a cupcake or muffin baking tray so that they do not open when they rise. Divide the mixture between the wrappers, filling each halfway, and bake for 40 minutes.
Leave to cool a little, decorate with mint leaves and they will be ready. Take yours before they disappear!