Cream of Wheat Raspberry Muffins

These Cream of Wheat Raspberry Muffins are soft, fluffy, and bursting with juicy raspberries. With the hearty texture of Cream of Wheat blended into the batter, each bite offers a perfect balance of warmth and sweetness.

The texture of a cream of wheat muffin is so satisfying. They are still so soft and delicious, but that little touch of texture will create the most wonderful crumb in a muffin that you’ve ever had.

Perfect for breakfast or a snack, these muffins are light yet satisfying, and the fresh raspberry touch adds a burst of flavor in every bite. They’re easy to make, irresistibly delicious, and a must-try for any muffin lover!

• 2 Cups Flour
• 1 ½ Cups Cream of Wheat Cereal
• 1 ½ teaspoons Baking Powder
• 1 ½ teaspoons Baking Soda
• 1 teaspoon Salt
• 1 Cup Sugar
• 1 ½ Cup Milk
• 3 Eggs, large
• 3/4 Cup Vegetable Oil
• 1 teaspoon Vanilla
• 1/2 teaspoon Almond Extract
• 2 Cups Raspberries
• Turbinado Sugar