HOW-TO:
oil or melted butter for greasing
heaping 1 cup fresh raspberries
2 c all-purpose flour
1 T baking powder
1/8 tsp. salt
heaping 1/2 c superfine sugar
2 large eggs
1 c light cream
6 T melted, cooled butter
1 tsp. vanilla extract
1/2 c heavy cream
12 whole raspberries to decorate[optional]
Preheat oven to 400 deg. F/200 deg. C. Grease a 12-cup muffin pan or line with 12 muffin paper liners. Chop the berries into small pieces.
Sift together the flour baking powder and salt into a large bowl. Stir in the sugar and chopped berries.
Lightly beat the eggs in a large bowl or pitcher, then beat in the light cream, oil and vanilla extract. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently undtil just combined; DO NOT OVERMIX!
Spoon the batter into the prepared pan. Bake in the preheated oven for about 20 mins., until well risen, golden brown and firm to the touch.
Let cool in the pan for 5 minutes, then transfer to a wire rack and let cool completely.
Whip the heavy cream until stiff. When the muffins are cold pipe or spread the cream on top, then top each with a raspberry.
TIP:I mixed crushed raspberries to make an all natural colored whipped topping! INDULGE!
DAD’S VERDICT: ♥♥♥♥ and as a testimonial, he brings one for snacks in the office everyday, well until it’s all gone…:)
...recipe below!
9 comments in “FF: Raspberry and Cream Muffins”
September 26th, 2008 at 11:21 am
HOW-TO:
oil or melted butter for greasing
heaping 1 cup fresh raspberries
2 c all-purpose flour
1 T baking powder
1/8 tsp. salt
heaping 1/2 c superfine sugar
2 large eggs
1 c light cream
6 T melted, cooled butter
1 tsp. vanilla extract
1/2 c heavy cream
12 whole raspberries to decorate[optional]
Preheat oven to 400 deg. F/200 deg. C. Grease a 12-cup muffin pan or line with 12 muffin paper liners. Chop the berries into small pieces.
Sift together the flour baking powder and salt into a large bowl. Stir in the sugar and chopped berries.
Lightly beat the eggs in a large bowl or pitcher, then beat in the light cream, oil and vanilla extract. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently undtil just combined; DO NOT OVERMIX!
Spoon the batter into the prepared pan. Bake in the preheated oven for about 20 mins., until well risen, golden brown and firm to the touch.
Let cool in the pan for 5 minutes, then transfer to a wire rack and let cool completely.
Whip the heavy cream until stiff. When the muffins are cold pipe or spread the cream on top, then top each with a raspberry.
TIP:I mixed crushed raspberries to make an all natural colored whipped topping! INDULGE!
DAD’S VERDICT: ♥♥♥♥ and as a testimonial, he brings one for snacks in the office everyday, well until it’s all gone…:)
September 26th, 2008 at 11:29 am
Oh gosh it looks sooooo yummy. I could just dive into it!
September 26th, 2008 at 1:26 pm
i just baked blue berry muffins dear but no frosting would love to try this one u made
September 26th, 2008 at 3:06 pm
yummy! i think i should give you my addy so you can send me some, lol.
happy ff
September 26th, 2008 at 3:42 pm
Aww melt in the mouth yummy! I wish I can go back to baking..but it’s such a pain… hmmmp
Serving mine HERE
September 26th, 2008 at 11:46 pm
oh my goodness … that looks super yummy, Ces! thanks for the recipe! :)
thanks, too, for playing this week! sarap ng mga entries! :)
happy weekend
September 27th, 2008 at 9:10 am
wow! that really looks so yumyum yummy! :D At me recipe pa! Thank you! sana makagawa din ako, thanks ces!happy weekend!
d2 ako :
http://kitchenmaus.blogspot.com/2008/09/food-friday-special-pizza.html
September 28th, 2008 at 7:46 am
Huwaw! This is a wonderful dessert or snacks or anytime-you-feel-hungry moments :D
These are being sold here for like 50-80pesos :D
September 28th, 2008 at 4:47 pm
Ang sarap,Ces! Pasencya na ate ako nag comment:)
Leave a comment