Sunday, June 19, 2011
7 tablespoons unsalted butter
3 cups flour
3 teaspoons baking powder
1 teaspoon salt (omit if using salted butter)
1 1/2 cups brown sugar, plus more for sprinkling
2-3 tablespoons wild oats
1 large egg
2 large egg yolks
2 teaspoons pure vanilla extract
1 cup milk
1 3/4 cups raspberries
Preheat the oven to 375 degrees.
Butter a muffin tin (medium), and set aside.
In a large bowl, sift together flour, baking powder, and salt; set aside.
Cream butter and sugar until light and fluffy.
Add egg, egg yolks, and vanilla; mix until well combined.
Alternate adding reserved flour mixture and milk to bowl, beginning and ending with flour.
Gently fold in raspberries by hand.
Divide batter evenly among muffin tins; sprinkle generously with sugar and wild oats.
Bake until light golden, about 30-35 minutes.
Cool in pan 15 minutes.
Remove from pan; transfer to wire rack, and let cool completely.
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