Friday, March 25, 2005

Raspberry Muffins

Posted by Hello

This recipe also comes from "The All New, All Purpose Joy of Cooking" cookbook by Marion Rombauer Becker, Irma S. Rombauer and Ethan Becker. I really love baking muffins. They're easy and fun to prepare. Enjoy!

Position a rack in the center of the oven. Preheat the over to 400 F. Grease a standard 12-muffin pan or line with paper cups.

Whisk together thoroughly in a large bowl:
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon almond extract
Whisk together in another bowl:
  • 2 large eggs
  • 1 cup milk or cream
  • ⅔ cup sugar or packed light brown sugar
  • 4 to 8 tablespoons (½ to 1 stick) warm melted unsalted butter or vegitable oil
  • 1 teaspoon vanilla
Add to the flour mixture and mix together with a few strokes just until the dry ingredients are moistened. Fold into batter 1½ cups of frozen raspberries. Do not overmix; the batter should not be smooth. Divide batter among muffin cups. Sprinkle the top of each muffin a few sliced almonds before baking. (I didn’t have any. Instead I sprinkled each muffin with cinnamon.) Bake until a toothpick inserted in 1 or 2 of the muffins comes out clean, 12 -15 minutes. Let cool for 2 to 3 minutes before removing from the pan. If not serving hot, let cool on a rack. Serve as soon as possible, preferably with a few baking hours.

Posted by Hello