Thursday, May 18, 2017

raspberry buttermilk muffins.

what to do with all those delicious berries coming out right now? besides eating them for snacks, i love putting them in little muffins for the kids, or myself with an afternoon coffee. 

here’s a happy little everyday recipe for you, just for you. 

raspberry muffins:

2 1/2 c. flour
2 teaspoons baking powder
1 teaspoon salt
1 heaping cup of sugar
5 tablespoons of soft butter
1/4 c. veg oil
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon of almond extract
1/2 c. buttermilk
1/2 c. fresh raspberries (or your berry of choice)

streusal topping (optional)

preheat oven to 350
combine and whisk together flour, baking powder, and salt.

in a separate bowl or mixer beat sugar and butter until light in color; then slowly add veg oil and whisk well. add eggs one at at time, and then vanilla. add half of flour, mix a bit then add the buttermilk. add remaining flour, and mix until it comes together into a nice batter but do not over mix. fold in raspberries gently.
top with streusal if desired. 

scoop into lined muffin tins. bake for about 20 minutes or until done. 

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