Thursday, September 24, 2009

Kristi's Buttermilk Raspberry Muffin Recipe

I tasted the most amazing little berry muffins this weekend (a la KT’s Kitchen) during a MALT event this Sunday). Later than day a friend dropped off four tubs of stunningly beautiful, ripe organic raspberries. I searched on line for a recipe that might work and tweaked it just a tad and used our class as the first tasters. I think the muffins were pretty good, certainly moist but would love feedback and ideas to make them even better. Here is the recipe:

Kristi’s Raspberry Buttermilk Cupcakes
Preheat oven to 400 – makes 18

2 c all purpose flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt

1 stick melted butter
1 c white sugar
1 tsp vanilla
1 pint buttermilk
1 ½ c fresh (not frozen) raspberries

blend all the ingredients gently (leave out the raspberries until the ingredients are fully integrated) combine the raspberries until they are blended.

Bake until just firm in the center 10-12 minutes

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