I’m back! after a very long hiatus 😉 I have missed writing at my space so much so that all the new recipes that I tried was itching to be posted here. Many occasions passed by and as always I experimented with new things. These raspberry muffins were made for Aru’s birthday. I coupled it with blueberry Streusels as well. But didn’t have the time or patience to click those pics as well since it was pretty late in the night and all of them were gobbled down the throat soon after.
Alrighty.. now lets get these sinful munchkins baking..
Shelf Life- 2 days
|All purpose flour/ maida||1 ½ cups|
|Sugar, powdered||1 ¼ cups|
|Baking soda||1 tsp|
|Baking powder||1 tsp|
|Vanilla essence||1 tsp|
1. Preheat oven to 180 degree Celsius. Sieve the flour, baking soda and baking power. Add powdered sugar to it and mix well. Keep aside. In a separate bowl melt butter, cool it and add the eggs, vanilla essence. Mix well until well blended. Now add the flour mixture and fold in the raspberries gently until all of it is well incorporated.
2. Take a muffin pan and line them with paper muffin cups and spoon in the batter one by one until the cups are 3/4 full. Bake them for 30 minutes or until toothpick inserted comes out clean.