Sunday, June 19, 2011

Raspberry Muffins

  • 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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