Esta es una exhibición prevé de cómo se va ver la receta de 'Rasblueberry Buttermilk Muffins' imprimido.

Receta Rasblueberry Buttermilk Muffins
by Marlene Baird

Using a combination of raspberries and blueberries makes these sugar crusted Rasblueberry Muffins sweet and delicious.

Rasblueberry Buttermilk Muffins

Author: Marlene Baird

Serves: 12

Preheat oven to 400 degrees F.

In a mixing bowl, sift together flour, sugar, baking powder dried buttermilk, and salt.

In another mixing bowl, whisk together water, eggs, vegetable oil and vanilla.

Mix wet ingredients into dry using as few stirs as possible; you want slightly lumpy batter, a few streaks of flour are fine. Do not over-mix.

Dust the berries in a little flour then fold them gently into the batter using as few strokes as possible.

Line a standard size muffin tin (12 muffins) with muffin/cupcake liners, or lightly with nonstick cooking spray.

Fill each cup all the way to the top with batter.

When the pan is filled with batter, sprinkle the top of each muffin lightly with turbinado or coarse sugar. This will add some sweet sparkle and texture to the top of each muffin.

Place in oven and immediately reduce temperature to 375 degrees F and bake for about 20 minutes.

3.2.2124

I have a love hate relationship with the rain. We need it for our environment. It cleans the air. Our plants grown and our dams fill with well needed water run off. But really, can we please have it only rain when I am not driving. Is that asking too much?

The only good thing that came out of this latest rain was my baking addiction. A Raspberry Blueberry buttermilk muffin with a sugar crusted topping. Go ahead, rain. I don’t care at all. Not with these warm delicious muffins to chomp on.

If you bake them, you will see what I mean about not caring if it’s raining out or not. Your smile will be the sunshine you need.

Thanks and have a sunny day.

Marlene

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