Hi everybody, did you have a good week?
Today I wanna share something yummi, almost tasting like spring. A little spring feeling at least in the kitchen, it’s finally getting winterly cold… My urges for strawberries and other light spring fruits are getting bigger and bigger, but I try to only (ok, mostly) eat seasonal and regional food. So I guess I have to wait a little longer. For the meantime I (ok, my beloved D. actually earned the credit) found a nice bypass: easy peasy Raspberry Muffins. The raspberries I used for this recipe are frozen and from around here. Seems like a win win situation. 🙂
It makes about 12 muffins
*** for the dough ***
280 g plain flour
225 g sugar
3 teaspoons baking powder
120 ml milk
120 ml vegetable oil (I used corn oil)
1 large egg
1 small pinch of salt
225 g frozen raspberries (if there are on season, fresh ones are great too)
*** for the topping ***
150 g sugar
60 g plain flour
1 teaspoon ground cinnamon
80 g butter, softened
First, preheat the oven to 200°C.
In a bowl mix flour, sugar, salt and baking powder.
In a second bowl stir vegetable oil, milk and the egg. Combine both mixtures and then gently fold in raspberries. Fill dough into buttered muffin cases or paper cups until half full (they will rise!).
And now for the topping:
Knead sugar, flour, soft butter and ground cinnamon with your hands until crumbly.
Sprinkle the unbaked muffins with this delicious mixture.
Let them bake about 20 minutes or until light golden.