RASPBERRY MUFFINS

This is pretty easy to make. You can either use fresh or frozen berries. If you are using frozen berries, do not thaw them.   Take them out when needed.  If you are using fresh berries, try not to rinse them if they are not overly dirty (usually they are not) because raspberries are fragile and bruise easily.  Instead, use a brush (a clean watercolor paint brush will do) and brush off any traces of dirt and they are ready.  Before you start mixing your batter,  place 12 paper cups in your muffin tray.

raspberry

INGREDIENTS   (for 12 full big muffins)

250-gram butter softened

200-gram sugar

250-gram flour

2½  teaspoon baking powder, combine flour

4 eggs

About  1.5 dl (150ml) fresh milk

METHOD

1) Turn on your oven to 180C degrees.

2)    Beat butter and sugar until white. If you have a machine, use it for a faster and easier job. If you do not have a machine, beat with a hand whisk until white. This will take some time.

3)     Add eggs one at a time. After adding all 4 eggs don’t whisk anymore.

4)     Next, add half of the flour into batter. Whisk quickly.  Next step, add all the milk, whisk and finally rest of the flour.  Do not be attempted to beat further as this will produce tough muffins.

5)     Spoon the batter into the paper cups until ¾ cup full.

6)     Take your raspberries out from the fridge or freezer and sprinkle them all over your muffins.

7)     Bake for 20 to 25 minutes. The baking time should be a guide only. You need to test the muffins a few minutes before the end of the baking time. Insert a bamboo skewer (those thin ones meant for BBQ are good)and check that no wet crumbs are clinging onto the skewer. When the skewer finally comes out clean, take the muffin tray out immediately. You may let them stay in the tray for 10 minutes before taking them out gently to rest on the cooling rack.

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