raspberry breakfast muffins

Fresh raspberries are plentiful at the market, and I just couldn’t resist purchasing several packages.  Muffins made with fresh berries are sometimes a bit tricky, since there is so much moisture in the berries.  I looked through some of my cookbooks to find a recipe using fresh raspberries, and decided after some time to look online at Driscoll’s website for a suggestion. All of my cookbooks were recommending frozen berries, rather than fresh berries. Driscoll’s is the berry distributor.

At Driscoll’s, they had this recipe for breakfast muffins, and it suggested slightly freezing the berries before incorporating into the muffin batter.  I decided to try this technique and froze two packages of berries for 45 minutes in my freezer.

The muffins are delicious and the technique worked, though i still feel like the raspberries were soft while being blended into the batter.  However, I can’t imagine what they would have looked like if I had not frozen them for the short time frame.

To make these muffins:

Measure out 1 cup of granulated sugar and add onSAMSUNG CAMERA PICTURESe teaspoon of chopped lemon zest or dried lemon zest. If using fresh lemon zest, it is recommended to allow the sugar to absorb the flavor for several hours.

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Next, preheat the oven to 400 degrees.  Spray a muffin pan with cooking spray and using about 3/4 cup of the sugar, coat the muffin cups.  Then, measure out 2 1/4 cups flour, adding these ingredients to the mixture:  2 teaspoons baking powder, 1 1/2 teaspoons salt, and the rest of the sugar.  Combine and add 1 stick of unsalted butter, cutting into the mixture until it is in small pieces.  I used my stand mixture to complete this step.

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In a separate bowl, mix 1 cup buttermilk, 2 large eggs, and 1 teaspoon vanilla extract together.  Add this liquid to the flour and sugar mixture and incorporate with the mixer.

To 1 3/4 cups of fresh raspberries, add 1/4 cup flour and mix together to coat the berries.  Next, add them to the batter, simply to mix in and not over beat.

Fill the muffin cups to the top and bake 10-15 minutes until the muffins are cooked through.  A cake tester may need to be used to make certain all of the moisture, from the berries, is baked into the muffin.  These muffins are very tasty and would be perfect for everyday or a special holiday breakfast or brunch.  The muffins are delicious when warm and can be microwaved to heat for ten to 20 seconds to gain that flavor boost.

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