Raspberry Muffins

Muffins  I have read,  originated in England... an english woman brought the recipe to the US sometime in the 19th Century and from then on it has become as popular as ever.  This piece of cake is so versatile that you can even eat it salty by adding ham or any ingredients you like... you only have to decide what to bake... sweet or salty?

In this recipe, frozen raspberries were used because I didn´t have some fresh ones.  I see to it that I always have frozen raspberries at home, so anytime I have the urge to bake... the berries are just there waiting to be grabbed.

So, I hope you will try this scrumptious recipe at home...simply prepare the ingredients beforehand and
you´re halfway done...You don´t even need a mixer for the batter, just mix with a wooden spoon or spatula...

RASPBERRY MUFFINS

Ingredients:

Margarine and flour to coat  the muffin form.  Alternative is to use paper forms    or silicon forms             

250 All purpose Flour

200 gms fresh or frozen Raspberries 

1 tbsp grated peel of an organic orange ( extract the juice and set aside). 

125 cl orange juice + the extracted juice above

120 gms yogurt ( I used 120 grams of activia  yogurt)

1 egg - beaten

100 gms. sugar ( or sugar substitute = 7 tbsps Stevia powder)

2 tsps Baking powder

1/2 tsp Baking Soda, Salt

6 tbsp Olive oil

Confectioner´s sugar to dust muffin top

Makes : 6 bigger pieces

Preparation time: around 30 minutes

Oven temperature: 180°C 

Preparation:

1. Preheat the oven at 180°C, coat the Muffin form fully with margarine 

    then with flour. Grate 1/2 tbsp orange peel, then squeeze the juice
    and set aside for later use.

2. In a container, mix the sugar with baking powder, baking soda, and a dash
    of  salt , set aside.

   

3. In a second container, mix the beaten egg, the yogurt, olive oil, the orange 

   juice and the grated  orange peel.  Add mixture to the 1st container with the 

  dry ingredients.

    By using a spatula or a spoon, mix thoroughly until the dry ingredients 

    are well coated and moistened by the egg/orange juice mixture.
    Add the juice from the  organic orange, mix well.

    Add the blueberries carefully mixing it with a spoon so that  they´re  well 

    distributed in the batter. 

4.  Fill each of the form with 2 - 3 tbsps muffin mixture, ( this is approximately 
      3/4  the size of each form) .  Place in the middle oven rack and bake for about        30 minutes.  

     Take out the muffin tray  from the oven, let it stand for 5  inutes
     then remove the muffins from the tray arrange  the muffins on a platter, 
     let  it cool completely, then, sprinkle each top with confectioner´s sugar.

            

I have actually adapted this recipe from my  Blueberry Cupcakes that was posted months ago. I just thought, why not try mixing yogurt with the egg,  orange juice and the olive oil? I was sure that the cake will not dry-off during the baking process.

Here, I used soufflé  ceramic forms because they are much bigger than the muffin forms I have.. I´m glad it came out yummy looking and lovely!!!

Happy Baking!

xoxo,

Mercy