Raspberry Muffins

I was a bit hesitant about posting these muffins because I a) made them quickly and forgot all about the crumb topping I had intended to put on them and b) they look kind of alien.                         

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A crumb topping would have been made these 10x better but, without the topping, it feels more okay to eat these for breakfast or snack rather than as dessert. I try to limit myself to one dessert-type thing a day but knowing my sweet tooth and the nature of my daytime job, some days that's really hard. I consider it a successful day if I can hold my sweet tooth off until about 8:45pm. Habits are hard to break. That time will forever be engrained in my head as dessert time. 

The real reason I made these muffins was for a hapkido friend who lost her beloved cat. Baking for oneself is fun but baking specifically to show that you care is a little bit different. I don't claim to think that food is comparable to a lost pet but it is the thought that counts. Muffins seemed like the right choice as an easy breakfast or mid-morning or afternoon snack. Or, any time of the day, really

The steps to make these muffins are fairly straightforward. Mix the dry ingredients together. Mix the wet ingredients together. Mix both until the dry ingredients are wet and then gently fold in the berries. 

Easy but rewarding, just how I like to bake.

I can't help but think of either Maz's eyes or the Rainbow Fish's lips when I look at these muffins. 

Next time, a Lemon Yogurt Cake with Blueberry Compote to justify not putting a crumb topping on these muffins.


Raspberry Muffins

From Mary's Bread Basket and Soup Kettle

Yields: 12 muffins

Notes

If you desire a crumb topping, the one from these Spicy Peach Doughnuts </a>can be whipped together in no time. 

Ingredients

Dry

  • 2 cups sifted all-purpose flour

  • ¾ teaspoon salt

  • 3 teaspoons baking powder

  • ¼ cup sugar

Wet

  • 2 eggs

  • ¼ cup melted butter

  • 1 cup milk

Raspberries

  • 1 cup raspberries

  • Flour for dusting

Steps

Preheat oven to 425º F.

Resift flour with the salt, baking powder and sugar into a mixing bowl. In a separate bowl, beat the eggs, butter and milk until well blended.

Lightly flour the raspberries so they will not sink in one spot. Make a well in the dry ingredients. With a rubber spatula, stir in the egg mixture rapidly, mixing just enough that the dry ingredients are wet. Quickly fold in the raspberries.

Fill well greased muffin tins ¾ full. Bake in preheated oven 18-25 minutes or until golden brown. Remove and serve immediately.