I’m awed by all the berries I can find here in Sweden! And that too I’ve
come in the right season here, end of spring and summer have been very
pleasurable in terms of weather and the fresh vegetable and fruit produce.
After having loads of strawberries, it was then time for some raspberries! When
we had gone for a long nature walk, we came across many of these raspberry
plants, filled with shiny bright little
raspberries ! After eating some, I picked
some to take back home too. Here, berries can be picked by anyone anytime
anywhere, unless it is owned by someone and fenced. Isn’t it a good thing?
So back home with the
raspberries in the fridge, I wanted to bake
something with it. I thought
raspberries and oranges made a
good combination. As always Champa’s Versatile Kitchen has something to offer
whatever you are searching for! This was an orange muffin there, and I added
raspberries too. I halved the recipe and got about 8 smaller than normal
muffins. Since it was a cloudy and rainy day, please excuse my bad pics :)
Here’s the recipe…
Eggless Orange Raspberry Muffins
Ingredients:
All purpose flour - 2 cups
Sugar - ½ cup
Salt - ½ tsp
Baking powder - 3 tsp
Corn starch - 2 Tbsp
Milk - 2 Tbsp
Vegetable or Canola oil - 1/3 cup
Orange Juice - ¾ cup
Apple cider vinegar - ¼ tsp
Orange zest - 1 tsp
Raspberries - a handful
Method:
- Preheat
the oven to 180 deg C or 375 F. Grease a 12 standard size muffin tin with
vegetable oil spray or line with liners.
- In
a large bowl, combine all the dry ingredients (flour, baking powder, corn
starch, salt, sugar and zest).
- In
another bowl, combine orange juice, vegetable oil, milk, vinegar. Let it
sit for 5 minutes.
- Whisk
it well and pour into the dry ingredients.
- Mix
them but do not over mix them. Batter will be lumpy and thick.
- Throw
in the
raspberries reserving a few for sticking on top of each muffin
- Fill
the cups 2/3 full and stick in one or two
raspberries at the top
- Bake
for 20 - 25 minutes or till a tooth pick inserted in the center comes out
clean.
- Mine
were done at 20 minutes.
- Cool
in the pan for 5 minutes and then transfer on to the cooling rack to cool
completely.
- Champa
makes a glaze on top, but I didn’t as I had
raspberries in and on them.
Notes:
- Do
not over mix any muffin batter; it makes the muffins hard.
These looks super soft n yummilicious
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Real yummy muffins...
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You have been bitten by the baking bug Sumana. Get a big oven when you go back to B're.
ReplyDeleteThey are looking so cute:)
ReplyDeleteYummy muffins.
ReplyDeleteMuffins looks fabulous and super moist.
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