Raspberry Muffins

These raspberry muffins are delicious and easy to make without a mixer. Cinnamon adds its special character and softens with its sweetness the acidity of the raspberries to which we are often not accustomed :)

In two words:

“I wasted time, and now doth time waste me;
For now hath time made me his numbering clock”

William Shakespeare, Richard II Tweet
To Start...

difficulty easy
preparation– 15’
cuisson – 20’ + 5’ (to caramelize the top of the muffins)
serves - 6 medium size muffins
    

Ingredients

  • 60gr of all-purpose flour
  • ½ teaspoon of baking powder
  • ¼ teaspoon of baking soda
  • ½ level teaspoon of cinnamon
  • 1 small pinch of fleur de sel or coarse salt
  • 60gr of rapadura sugar (or any other brown sugar)
  • 80ml of semi-skimmed milk or buttermilk
  • ½ large egg (*)
  • 40gr of unsalted butter
  • 100gr of fresh or frozen raspberries

Steps

  • Pre-heat the oven at 200°C
  • Mélangez avec le fouet dans un grand bol ou un saladier :
    • the flour
    • the baking powder
    • the baking soda
    • the salt
    • the cinnamon
  • Melt the butter
  • Add the sugar in the flour mix and stir with the whisk
  • Add little-by-little the milk and stir well after each addition with the whisk to avoid forming lumps
  • Add the egg and stir again with the whisk until fully incorporated
  • Add the melted butter little-by-little and stir well after each addition; the mix will become silky smooth
  • Wash and dry up the fresh raspberries; if you are using frozen ones, you must separate them if they are stuck between them
  • Add raspberries and stir very gently with a rubber spatula
  • Pour the mix into the muffins tin (or silicon); you should butter the tin or use baking cups
  • Bake for 20’
  • At the end, sprinkle a bit of brown sugar on top of the muffins and bake for another 5’
  • Laissez refroidir et dégustez !

What’s the story behind this recipe?

I learned to eat raspberries in France because at the time I was living in Greece they were hard to find. At the beginning, they seemed to me a bit acid but with time I got used to them and now I eat them at every moment!

Inspiration

Pascale Lorraine, Home Cooking Made Easy, HarperCollins Publishers Ltd (**)

(*) Beat the egg like an omelet and pour half of it 

(**) I will put the exact reference as soon as I have access to my book again

o-o C'est si bon ! o-o

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