Guys, guys, guys! I’ve taken up a newfound L.O.V.E. On Friday and Sunday night I baked brownies and yesterday I baked muffins. And both go very well with raspberries. Obviously. I couldn’t bake ANYTHING that did not go perfectly with my favorite type of berries now then could I? Anyways. My brownies recipe still needs to be perfected, however, I thought the raspberry muffins were so awesome so I wanted to share how i made them with you. Now. I’m not the measuring kind of girl, I look at the recipe and use my gut for the rest, but here’s approximately what you’ll need:
- 125 grams of butter
- 175 grams of sugar (approx 2 dl)
- 2 eggs
- 0,75 dl of milk
- 200 grams of flour
- 1.5 teaspoon of baking powder
- Fresh berries (I used raspberries)
Here’s what you do:
Firstly stir the butter until it becomes soft. Then add the sugar and blend that well. Add one egg at a time and whisk well between each egg you add. Mix flour and baking powder together and sieve half into the mix. Blend well. Then add the milk and sieve in the rest of the flour mix. Whisk until it is all properly mixed.
Then divide the dough between approx 12 muffin cases and add some raspberries in each. The cases should be about 3/4 when both the dough and the berries are in. Bake them in the oven for 20-25 minutes at 175 degrees. You can check if the muffins are done if a match comes out clean from the middle of the muffin.