Kent raspberries two punnets for the price of one. I couldn’t resist. They were red and ripe and firm and when I opened the lids of the punnets a sweet smell emerged making my mouth water! They looked too delicous to not have a handful each but I managed to save the rest to make some raspberry muffins.
I’ve never made any fruit containing muffins before so I simply googled for a recipe and took the first one!
It was from the Good to know Recipe website and I followed it through (apart from adding a teaspoon of vanilla essence to it and replacing the sugar with vanilla sugar) but I got a bit confused by the instruction to
Coarsely grate the chilled butter into the bowl and stir with a fork to coat in the flour mixture.
I had chilled butter but I wasn’t sure about the grating of it, so I just chopped it finely and kind of rubbed it into the flour with my fingers.
Beat together the egg and milk then pour into the bowl. Mix lightly with a fork until just combined. Take care not to over-beat the mixture – it should still be a little lumpy. Gently fold in the raspberries.
I did all that but there were quite a lot of lumps of butter and flour mix floating around in the batter so I wasn’t too sure how this was all going to work out.
I spooned the batter into my tulip wraps and I got 11 of them filled. I might have put too much into some of the cases so ok, I guess you do get 12 muffins out of it.
They took about 28 minutes and when I took them out I sprinkled some sugar onto them. I couldn’t wait until they had cooled down to try one…. sweeet dough, vanilla laced… and the sharpness of the raspberries …oh yes, this recipe makes very fine muffins!