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strawberry or raspberry muffins

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Of all places, I found the original recipe in People Magazine. Normally, I leave baking to the husband, but this is so simple that even I can make perfectly spectacular muffins. And in under an hour too.

Not too sweet, just the right amount of 'oomph' from the berry/lemon, and good crunch on top. Plus you can make them in about 40 minutes, including baking time.

Strawberries make a slightly sweeter muffin. Raspberries work best if you like a little more tang. It is also important to use very firm fruit. Using fully-ripe fruit will go mushy in the baking process.

Lastly, rather than doubling the recipe, I prefer to make two separate batches. This seems to distribute the fruit more evenly throughout the muffins.

1 cup of strawberries, cut into 1/2-1/4 inch pieces or
1 cup raspberries, quartered

This works out to about 10 strawberries, or a few raspberries short of a small container. (Eat the last few while baking!)
Lemon juice

1 cup flour
1/2 cup white sugar
1t baking powder
1/4 cup canola (or vegetable) oil
1/3 cup sour cream
1 egg
1t vanilla extract

Cut the fruit, dump it into bowl #1 and give it a good squeeze of a half a lemon. You don't have to drain the lemon. Mix up very gently and set aside. 

Sift together dry ingredients in bowl #2. All ingredients will go into this bowl, so it should be the biggest.

In bowl #3, mix together vanilla, egg, sour cream and oil. 

Pour wet (bowl #3) into dry (bowl #2) and mix gently. It will be thick-ish. Add fruit (bowl #1) and mix everything in bowl #2 just until combined, because you don't want to smush the fruit.

Line a muffin pan with 9-10 baking cups. Spoon batter in til about 3/4 full. Fill any empty muffin tin spaces with water.

Bake at 400 degrees for about 20-23 minutes, when a toothpick comes out clean and the tops are golden brown and crunchy-looking.

Let them sit in the muffin pan for a few minutes and then put them on a cooling rack. Taste very good when they are warm out of the oven!

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