Tag Archives: muffins

Raspberry Almond Muffins

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Raspberry Almond Muffins
I woke up this morning to the sound of the rain, not a terrible thing I suppose if you can stay dry and cozy inside. There is was another thing though that kept my mood gloomy. Brad was leaving for a work trip to Sri Lanka and we have a long history of being away from each other through the years due to travelling. The longest one was 9 months during our engagement. He spent it in Nepal and I lived in the Philippines. To this days it was a wonderful and the most dreadful year of my life.

In order to snap out my misery I decided I needed to keep busy while the kids were at school. I thought it would be a pleasant surprise for them to walk into the house that smelled of warm and fragrant muffins- amazingly fluffy muffins filled with raspberries, the last remnant of the summer!

Raspberry Almond MuffinsRaspberry Almond Muffins
Ingredients: { Makes 12}

  • Flour- 2 cups
  • Sugar- 3/4 cup
  • Baking powder-1 1/2 tsp.
  • Baking soda- 1/2 tsp.
  • Salt-1/2 tsp.
  • Sour Cream- 1 cup ( I used reduced fat)
  • Milk- 1/2 cup
  • Vegetable oil- 1/4 cup
  • Almond extract (or use vanilla if you don’t like almond)- 1/2 tsp.
  • Eggs- 2 large
  • Raspberries (fresh or frozen)- 1 cup
  • Sliced Almonds- 1-2 tbsp.

Method:

Preheat oven to 400F/200C. Line your muffin pan with paper liners.

In large bowl combine flour, sugar, baking powder, baking soda and salt. In a smaller bowl whisk sour cream, milk, oil, almond extract and eggs.

Pour the wet mixture into the dry mixture and combine until blended, then gently fold in raspberries.

Divide the batter among 12 muffin cups and sprinkle sliced almonds on top. Bake for 20 minutes, test with a toothpick for doneness, it should come out clean. {I also dusted them with a tinge of powdered sugar once they cooled a bit}. Yum!

These muffins are truly gorgeous. My son said that “raspberries make them very refreshing”. 🙂 I just love how children express themselves!

Raspberry Almond Muffins
Being busy definitely helped so it’s fair to expect a lot more baking in the next two weeks.

The recipe was adapted from  “The New Good Housekeeping Cookbook”.

My Baking Therapy Blueberry Muffins

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Blueberry Muffins
Do you believe in Baking Therapy? I can’t recall when I became a believer but it’s something I practice whenever I need extra warmth in my life. Everyone has a no-fail, go-to recipe that works no matter what and mine is these Blueberry Muffins. It was given to me by a co-worker years ago which in turn was given to her by her mother. I’ve tried many other recipes until I found the one, and once you find a treasure you stop searching! The brilliance of it lies both in its simplicity and the most unbelievable tastiness! No fuss whatsoever-mix the dry ingredients, mix the wet ingredients, mix altogether, bake, eat, die and go to heaven! Dramatic? Maybe be a little bit, however my recent experience of seeing Chekhov’s “Uncle Vanya” on stage convinced me to embrace my Russian roots and drama that they ensue!
Ingredients:

  • All purpose flour-2 1/2 cups
  • Sugar-3/4 cup
  • Baking powder-2 tsp.
  • Baking soda-1 tsp.
  • Salt-1/2 tsp.
  • Butter-1/2 cup/125 gr.
  • Plain yogurt-1 cup
  • Egg-2 large
  • Vanilla essence- 1 tsp.
  • Blueberries (fresh or frozen)-1 cup

Method:

Preheat your oven to 400F/200C.

Mix your flour, sugar, baking powder, baking soda and salt in a large mixing bowl. Cut in butter into the mixture the same way you would for a pie crust or scones. In a separate small bowl combine yogurt, eggs and vanilla, beat with a fork and add to the dry ingredients. Mix in blueberries taking care not to mash them.

Blueberry Muffins
Add a splash of milk if your batter is too dry but don’t worry if it’s sticky, you are on the right track.
Line your muffin pan with deep paper liners as these muffins rise pretty high, fill them with the batter no more than 3/4 full. Bake at 400F for 20-25 minutes.
Blueberry Muffins
Note: This recipe is brilliant for substitutions. I have used whole-wheat flour instead of the all purpose variety and sour cream instead of yogurt and ANY fruit I have available in season! A true winner:-)
Blueberry Muffins