raspberry muffins
I like a good muffin with my coffee, especially the berries variety: blueberries or raspberries in particular (in season at the moment). I find the bought ones far too sweet plus God knows how many preservatives/colourings etc. they contain. In actual fact they are really easy to do. I have tried several other recipes using sunflower oil, margarine or sour cream but I always go back to this one which uses good, old butter. Sadly you can’t beat its taste in all things cakey (surprise surprise!). Well…… a bit of butter now and again is not going to harm you, is it ?, and this recipe doesn’t use much. So… long live butter! This recipe comes from a muffins book by Susan Reimer. You can use frozen berries, if you wish but clearly the fresh ones are better. Damn be the diet and let’s get baking then…..
INGREDIENTS (makes 10-12 standard size)
280 gr. plain flour
3 teaspoons baking powder
1/2 teaspoon salt
140 gr. caster sugar
1 egg
240 ml. milk
85 gr. butter, melted
140-170 gr. raspberries (but you can use other berries like blueberries, strawberries, redcurrants, etc.)
METHOD
In a large bowl sift together flour, baking powder, salt and sugar.
In another bowl beat the egg with a fork, then stir in the milk and the melted butter.
Pour all the wet ingredients into the dry flour mixture. Stir just to combine, until no flour is visible (it’s important not to overstir!). Gently fold in the raspberries at the end, being very careful not to crush the fruit.
Spoon into the muffin cases and bake in the oven at 190-200 degrees for approx. 25 minutes (add 5 minutes more if you use frozen berries).
I miei muffins preferiti, sanno tanto d’Inghilterra……
Un dubbio mi assale : ho sempre usato self raising flour per i dolci. Ho fatto male?
No, don’t worry! I think if you use self raising you would need to add an extra teaspoon of baking powder. That’s all. Vai tranquilla!!!