© All rights reserved, Thorsten Kraska, 2009
I found some wonderful looking raspberries in a local store and I couldn't resist to get some for a sweet snack: a basic raspberry muffin recipe with a twist. I added freshly grated ginger. The fresh spicy note of the ginger complements the sweetness of the berries so well.
(for 12 muffins)
about 250 g raspberries
150 g all purpose flour
80 g finely grated almonds
2 teaspoons baking powder
100 g sugar
250 g buttermilk
1/2 teasponn freshly grated ginger
1 tablespoon melted butter
dash of salt
Pre-heat oven to 175°C and prepare your muffin tray (grease it or line them with muffin papers).
Clean the raspberries, if necessary, but try to keep them dry and the brries intact. If you are lucky, you don't need them to clean at all.
Combine flour, finely grated almonds and baking powder. Set aside.
Mix egg and buttermilk. Add sugar, ginger and salt, mix well. Add melted butter and mix for about one minute. It should have a creamy texture.
Fold in the flour mixture until combined. Don't over mix.
Fill the muffin pans by using 2/3 of the dough. Arrange the raspberries onto the dough. Cover the raspberries with the rest of the dough. Put into the oven and let bake for about 20 to 25 minutes until muffins are golden.
Let cool in pans for a few minutes. Then take the muffins out of pans and let cool completly on a cooling rack.
Dust the muffins generously with powder sugar.
If you like, serve the muffins with some whipping cream or a vanilla sauce. As a snack I prefer them just dusted with powder sugar and a cup of coffee.