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”
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
