Tuesday, 1 March 2011

Raspricot muffins

I LOVE summer fruits. Apricots and raspberries are two of my favourites. I would have just scarfed the fruits on their own, but Chris's stellar house-cleaning effort today deserved something special. Therefore, the birth of the Raspricot Muffins.

Nom.


  • 2 cups plain flour (white, wholemeal, or a combination)
  • 1/2 cup vanilla sugar (sugar that has been harbouring a vanilla pod. Or, just sugar with a splash of vanilla essence)
  • 2 teaspoons baking powder
  • 1/2 teaspoon cardamom powder
  • 1/2 cup oil or butter
  • 1 large egg (or 2 small ones)
  • 1 cup buttermilk (milk with a splash of white vinegar, left for a few minutes to curdle)
  • 1 punnet raspberries
  • 2 apricots
Combine the dry ingredients. Add in the wet ingredients and stir until JUST mixed (or else your muffins will be tough). Stir in the fruit.

Grease a muffin tray (or use patty pans). This mixture will fill about 12 normal sized muffins (conveniently, one tray!). Cook at 180C for 20 minutes, or until a little brown on top and a toothpick comes out clean.


4 comments:

  1. Oooooh, they sound good! Wait... Texas muffin pan or standard muffin pan??? Texas ones are six to a tray - you know, cafe sized muffins...

    ReplyDelete
  2. Huh. I thought these were Texas muffins. Maybe not - they seem big enough. Well, 12 to a tray. But I imagine they would also fill one Texas-muffin-sized tray?

    ReplyDelete
  3. Ha ha, I mostly read it and went "Wait, you can get trays of TWELVE Texas muffins in NZ???? AWESOME!!!!" Six muffins (even if they're the size of your head) always seems to me like it's not really worth the effort of making them!

    ReplyDelete

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