Tuesday, August 25, 2015

Raspberry Muffins

It's raspberry time.
Time to enjoy all the sweet tastes 
that Summer has to offer.

A delicious Muffin
 perfect any time of day
 for breakfast or snack.
I took this recipe from
an old Five Roses Cookbook.

Preheat oven to 400deg. F

In a bowl, whisk together
2 cups flour
3 tsp. baking powder
pinch of salt.
1/2 cup sugar
Zest of one lemon.

In another bowl mix together:
2 eggs beaten
1 cup milk
1/4 cup melted butter 

Pour the egg mixture into the 
flour mixture and stir quickly until 
ingredients are just mixed and
batter is lumpy in appearance.

Fold in  1 cup lightly floured Raspberries. 
(Blueberries or Cranberries may be used also.)

Fill muffin tins 2/3 fill.

An ice cream scoop works well for filling

 Bake in 400 deg. ~ 15-20 mins.

Makes 1 doz. large muffins.

The secret of good muffins is to stir the batter until the flour is just dampened.
The batter should be lumpy. Over mixing causes tunnels and a tough texture.
Perfect muffins are light and tender with rough shiny golden crusts.

Thanks for your visit 

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