Raspberry Buckle

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  • 1 cup whole wheat flour
  • ¾ cup sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ¾ cup low fat, soy or almond milk
  • 2 tablespoons butter, melted
  • 2 (10 ounce) bags of frozen raspberries
  • 2 teaspoons grated orange peel
  1. Preheat the oven to 350 degrees. Coat an 8-inch glass baking dish with cooking spray.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the milk and butter and stir until well blended. Scrape into the prepared dish.
  3. Sprinkle with raspberries and orange peel over the batter. Bake for 60 minutes or until a toothpick inserted in the center comes out clean.
  4. Let stand 15 minutes before serving.

Cooking With Crevolyn
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