Mr MWCED has been asking me for ages when I am going to use up the frozen raspberries in the freezer. Hmmm, I didn’t really have an answer – we still have PLENTY of berry vinegar so that wasn’t an option. Go to Google. Of course! Muffins. The lemon cuts the raspberry and sugar, and the cinnamon adds a delightful extra. These are Very Good. Be careful when mixing the muffin mix, you want the raspberries to stay as whole as possible. That way you get lip smacking whole goodness raspberry taste as you bite in. Yummmm.
There were quite a few recipes on Google, I cut and pasted from a couple of them. Hope you approve of the mix. Enjoy.
1 1/2 cups (375 ml) all-purpose flour
1 1/2 cups (375 ml) wholemeal flour
2 tsp (10 ml) baking powder
1/2 tsp (2 ml) baking soda
1/2 tsp (2 ml) salt
2/3 cup (160 ml) brown sugar
1 1/2 cups (375 ml) milk
1/4 cup (60 mL) butter
2 tbsp (30 ml) freshly squeezed lemon juice PLUS lemon zest from one lemon
2 tsp (10 ml) vanilla extract
2 cups (500 ml) fresh or frozen raspberries
1/3 cup (80 ml) brown sugar
1/3 cup (80 ml) quick-cooking rolled oats
1 tsp (5 ml) ground cinnamon
1 tbsp (15 ml) freshly squeezed lemon juice
Preheat oven to 375 °F (190 °C). Butter 12 nonstick muffin pans or line with paper liners.
In a bowl, combine sugar, oats, cinnamon and lemon juice; set aside. If you want a finer topping then quickly whizz these ingredients in the food processor (I did not do that, but think I will when making this again).
In a large bowl, combine flours, baking powder, baking soda and salt.
In the food processor, whisk together sugar with lemon zest. I couldnt find our zester so had to finely chop before putting into the food processor. You just want the lemon zest pieces to be very tiny. Ok, I admit it, I am a very lazy cook!
Add the egg, milk, butter, lemon juice and vanilla extract. Pour over dry ingredients and sprinkle with raspberries; stir just until moistened. Really do only just stir so that all ingredients are mixed. Golden rule with muffins is do not over-mix. Even I know that 🙂
Spoon into prepared muffin pan, smoothing tops; sprinkle evenly with topping. Bake for 25 to 30 min or until tops are firm to the touch. I found my mixture was quite sloppy so baked them for a wee bit longer, probably about 40-45 minutes – just watch the topping……..
Let cool in pan for 10 min. Transfer to rack to cool. And then spread with cream cheese for a truly sinful morning or afternoon delight.