Simple raspberry muffins
I love this kind of recipes that you simply can make immediately and enjoy it in less than 40 minutes. Because all you need is the basic pantry products which, I’m pretty sure, has everyone of you. Or if you don’t have one ingredient, not a big deal, you can always substitute to another.
Yesterday we spent almost the whole day outside because the weather is amazing. We spotted one beautiful place with incredibly gorgeous blooming trees and I can’t wait to come back there again for a picnic! In fact, I love this season so much and every time when the Spring comes with all the blooming trees and flowers, and I never stop to be inspired and impressed by them and every new Spring is like for the first for me.
All this beauty inspires me a lot to create something new. As soon as we got home from walk, I decided why not bake the muffins? I had everything in my pantry and found some fresh raspberries in the freezer.
From the beginning to the end of the cooking process I’ve spent like 30-35 minutes. Muffins never take so long, that’s why they are one of my favorite baking treat for a quick dessert or breakfast.
I wanted to make them almond first but couldn’t find any almond flour, which is not a problem at all. I grabbed whole wheat flour along with the all purpose flour, some brown sugar and almond slices. And these muffins came out amazing and very delicious. It is also will taste amazing if to use plain yogurt instead of milk but I didn’t have it either, haha!
What I want to say is that you don’t need all the ingredients in your home to create something delicious. Just use everything that you have at this moment and it still will be absolutely delicious, trust me.
Servings: 8-10 muffins
Cooking time: 40 minutes
- 2 large eggs
- 3 tbsp softened butter
- ¾ cup flour
- ¼ cup wheat flour
- ½ tsp baking powder
- 1 cup milk
- ½ cup brown sugar
- 7 oz raspberries
- Almond slices for topping
- Turbinado sugar and butter for greasing the pan
- Preheat the oven at 375F, grease the muffin tin with butter and turbinado sugar. Set aside.
- In a large bowl whisk the sugar with butter and eggs until pale and smooth with an electric mixer for about 2-3 minutes.
- In a separate bowl combine both flour with baking powder. Stit half of the flour in the egg mixture along with milk and continue whisking the mixture. Add in the remaining flour and whisk for another 30 seconds, until everything is fully incorporated.
- Pure the batter into the prepared tin, add the raspberries on each muffin and sprinkle some almond sliced on top.
- Bake for 20-25 minutes or until the muffins are cooked inside.
Note: if you don’t have raspberries but have the blueberries or blackberries, don’t be scared to add them to your perfect simple muffins. It’s gonna taste amazing anyway!