Tuesday, June 8, 2010
MUFFIN Vs MUFFIN
I was wondering would a raspberry muffin count as one of your "five a day"? I'm desperate here folks!!!!!
Seriously though, there is something about a fruit laden muffin that makes them feel like a (slightly) virtuous treat - think of all the vitamins! I have been on a bit of a fruit muffin quest of late and have two of my current favourites to offer to you*. The ones above are from Nigella.com by Casey, they are really easy and make up a good big batch (they also keep very well), they were originally banana muffins but I think the raspberry works particularly well with raspberries.
I came across the second of my recipes on Chef Dennis's blog and had to give them a go the minute I saw the recipe - which called for blueberries (I thought I had a box of blueberries in the freezer, but they somehow morphed into raspberries!!!) Dennis called these the best muffins he had ever made, so you'll know why I had to try them.
You are probably wondering why I am giving two recipes for the same confection - I have found it handy to alternate between the two recipes, depending on what is in the larder and fridge. More importantly they are both excellent - too hard to choose between them!!
Casey's Super Moist Muffins
3 cups self raising flour
1 1/2 cups caster sugar
3 tsp baking powder
1 cup vegetable oil
1 1/2 cups natural yogurt
1 cup fruit (mashed banana/raspberries/etc)
Preheat oven to 160 C
Prepare muffin tin with paper cases (I made 12 mini muffins and about 8 medium sized ones)
Mix dry ingredients
Mix wet ingredients
Add the wet ingredients to the dry - as always don't over mix.
Spoon into the prepared muffin cases.
Bake at 160 C for 20 - 30 minutes (until a skewer comes out clean)
Chef Dennis's Blueberry Muffins
2 cups flour
1 cup sugar
1/2 tsp baking powder
1/2 tsp bread (bicarbonate of) soda
1/2 tsp salt
2 cups blueberries (or raspberries) fresh or frozen
3 lightly beaten eggs
1 cup sour cream/Greek yogurt
1/2 cup oil
1 tsp vanilla
Preheat oven to 200C
Prepare muffin tin
Mix dry ingredients
Add blueberries and toss.
Mix wet ingredients.
Add wet ingredients to the dry ones, barely mix.
Pour into prepared muffin tin.
Sprinkle with sugar.
Bake for 20 - 30 minutes.
*These muffins probably retain top billing, but then there is chocolate involved!!!!