Monday, May 19, 2014

Raspberry Muffins

I know I've said over and over again that the kitchen is not the place for me. But, I have a confession:

I think I love baking. 

It started with Joy the Baker's orange dark chocolate scones and it just kind of got away from me. 

My dad recommended I pick up the book Ratio by Michael Ruhlman. It breaks down baking and cooking into ratios of things like eggs, fat, and flour. I took the muffin recipe from here and made it my own. 

Below is the recipe for raspberry muffins. 

8 oz flour
4 oz sugar
1 tsp salt
2 tsp baking powder
8 oz milk
2 large eggs
4 oz melted butter 
~1.5 cups frozen raspberries

Preheat oven to 350° and grease muffin tin with butter. 
Set raspberries in a strainer over a bowl to defrost and drain a little. 
Combine dry ingredients and set aside. 
Combine wet ingredients and whisk until eggs are evenly distributed. 
Add dry ingredients and raspberries to wet and mix until just combined - there should still be lumps. 

Evenly divide into muffin tin and bake for ~30 minutes. Muffins are done when a knife inserted into the center comes out clean. 

What are your favorite muffin flavors?