Two delicious ways with raspberry muffins

Muffins may get a bad rap for being high-calorie, high-fat snacks, but September is a busy time of the year, and healthy grab-and-go options are great to have on hand. So, when it comes to muffins, do you choose the healthy alternative, or go for no holds barred, all-in muffin bliss? We have two raspberry muffin recipes that meet both preferences -- one taking health into consideration (it's packed with the good stuff) and the other, well, it's deliciously decadent.

Decadent raspberry muffins Prep 10 min Total 40 min Makes 12 muffins

Ingredients

• 2 cups all-purpose flour
• 2/3 cup sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 eggs
• 1 cup mascarpone, room temperature
• 1/3 cup butter, melted
• 1/4 cup milk
• 1 cup fresh raspberries
• 2 tbsp brown sugar
• 1/2 tsp cinnamon

Instructions

• PREHEAT oven to 375F. Grease a 12 cup muffin tin.
• STIR flour with sugar, baking powder, baking soda and salt in a large bowl. Mix mascarpone with butter and milk until smooth. Stir wet ingredients into dry. Fold in raspberries.
• SPOON batter evenly into muffin pan. Combine brown sugar and cinnamon in a small bowl. Sprinkle mixture over muffins.
• BAKE in the centre of the oven for 25 to 30 minutes or until a toothpick inserted the centre of the muffin comes out clean.
• REMOVE muffin pan to a cooling rack. Let rest in pan for 5 minutes, and then remove muffins to a rack to cool fully.

Honest raspberry muffins

Prep 10 min Total 40 min Makes 12 muffins

Ingredients

• 1 cup whole wheat flour
• 1 cup all-purpose flour
• 1 1/2 cups oat bran
• 1 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 2 cups buttermilk
• 1/2 cup honey
• 2 tbsp vegetable oil
• 1 egg, lightly beaten
• 1 cup raspberries

Instructions

• PREHEAT oven to 350F. Grease a 12 cup muffin tin.
• STIR flours with oat bran, baking soda, cinnamon and salt in a large bowl. Mix buttermilk with honey, oil and beaten egg until smooth. Stir wet ingredients into dry. Fold in raspberries.
• SPOON batter evenly into muffin pan.
• BAKE in the centre of the oven for 25 to 30 minutes or until a toothpick inserted the centre of the muffin comes out clean.
• REMOVE muffin pan to a cooling rack. Let rest in pan for 5 minutes, and then remove muffins to a rack to cool fully.

Originally published August 29th, 2014.

For perfectly shaped muffins, watch this quick how-to video: