Saturday, 24 April 2010

Weekend Cooking: Raspberry Muffins

Weekend Cooking

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Spring 2010 030 Okay, so, apart from all my Jamie cookbooks my current favourite is 1 smet 100 muffins (1 batter 100 muffins) which is a rather miss leading title if you ask this almost English teacher. The recipe in the book is not the same for 100 different types of muffins (obviously) and the batter does not give 100 muffins. But despite the semantic issues it is a great little cookbook. It does provide 100 different versions of muffins, from the wildly indulgent to the savoury dinner versions. I have not yet made all of them but I have tried a few different versions and am quickly coming up with a few favourites.Spring 2010 008 The feta cheese and leek one was great with soup (adapted from the feta cheese and scallions one) as were the cheddar cheese ones (pictured to the left) and the seed and oatmeal one made me feel virtuous, but I have to say, the raspberry one has quickly become my favourite. Even without the topping.

These muffins are lovely moist but still firm. They just make me happy.

For 12

280 g all purpose flour

1 tbsp baking powder

1/2 tsp bicarbonate soda

a pinch of salt

115 g white sugar (I am going to try a bit less next time I make them as they are quite sweet)

2 medium eggs (I use Orgran egg substitute)

2 1/2 dl plain yogurt (1 cup)

6 tbsp oil or 85g of melted butter (I usually use 5 tbsp of oil however this last time I used 6 tbsp of home made apple sauce and it worked great plus it is healthier)

1 tsp vanilla extract

150 g frozen raspberries.

Instructions:

Turn the oven on to 200C (392F)

Spring 2010 001Mix the dry ingredients in a mixing bowl.

 

 

 

 

Spring 2010 003 Mix the wet ingredients in a measuring jug (or a bowl).

 

 

 

Spring 2010 006 Make a well in the dry ingredients and pour in the wet ingredients (this is why I use a measuring jug).

Add the raspberries.

Roughly mix all the ingredients together

Put into a muffin pan (or paper muffin cups) (you can spray or butter the muffin pan to make the muffins less likely to stick)

Bake in the oven for 20-25 minutes (my oven needs 25 minutes)

Spring 2010 007 Let rest in pan for 5 minutes. Eat hot (they really are the best hot but they are fine cold and heat up nicely if you freeze them, 180C (356F) for 20 minutes)

 

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Copyright ©2010 Zee from Notes from the North.clip_image001This post was originally posted by Zee from Notes from the North. It should not be reproduced without express written permission.

10 comments:

Beth said...

These sound so good! I'm bookmarking, so I can try it out when the local raspberries come in!

Beth F said...

The raspberry muffins looks so good and the leek-feta muffins also sound awesome. Yummmm. I think I'm going to have to track down this cookbook.

Beth F said...

Sorry -- I meant feta cheese scallions.

caite said...

As much as I love raspberries, and I do, I must say the idea of the savory feta ones sound great too.

bermudaonion said...

Those look fantastic and the feta ones sounds wonderful too!

JoAnn said...

These look delicious... can't wait for raspberry season!

Margot at Joyfully Retired said...

This looks like an excellent cookbook. I do love muffins. Both looked yummy. I liked all your pictures.

irisonbooks said...

Oh, I love raspberries and I love muffins, what could go wrong? I really need to try your recipe sometime :)

Heather said...

Those look yummy!! I love raspberries! And I love the sound of the leek-feta one!

Rose City Reader said...

Yum! The savory muffins sound particularly tasty!

Thanks for visiting Rose City Reader and for your good wishes on my trial victory.