My another experiment with baking is raspberry muffins. I adapted this recipe from here and reduced the quantity of ingredients in to half as I prepared only for me and my husband. I used fresh raspberries and with the batter you can make 6-7 muffins. Instead of raspberry, you can also use strawberry, blueberry and blackberry. Good thing is you can also use whole wheat flour instead of all purpose flour. But I used only all purpose flour.
Did you know? Raspberries are high in vitamin 'C' content and it has about 50% of the recommended daily allowance.
Basic Information:
Preparation Time: 15 minutes
Cooking Time: 20-25 minutes
Makes: 6 muffins
Ingredients:
Butter - 1/4 cup
Sugar - 1/3 cup
Egg - 1 no
All Purpose flour / Whole wheat flour - 1 cup
Baking powder - 1 teaspoon
Salt - 1/4 teaspoon
Milk - 1/4 cup
Vanilla extract- 1/4 teaspoon
Raspberries - 1/2 cup
Cinnamon Sugar mix - to sprinkle on top of muffins (Optional)
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