Pinch of Cumin

Raspberry almond muffins

Here is another of my concept-tests with frostings, in this case “dripping”. I have already baked these muffins several times (every time the season comes is just unavoidable), changing nuts and ingredient proportions. And as every research, it has its own conclusions: the recipe I write here is the one I like most, result of my own experiments and tastes.

Regarding frostings, I am still doing research, so I cannot say that much by the moment. In these muffins I have tried with two different frostings in the same batch: sugar frosting (in the first photo) and white chocolate frosting (in the last photo). Still I do not manage to get thick frostings so that after the photo everything does not get super dirty, but I will keep trying, this seems not to be more than test and error.

Bon appétit!

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Ingredients for 12 units

12 muffin cups
250gr of all-purpose flour
250 gr of fresh raspberries
50 gr of sliced almonds
2 1/2 teaspoon of baking powder
½  teaspoon of baking soda
1 ½ teaspoon of linseed
1 teaspoon of poppy seed
1 egg
120 gr of sugar
70 ml of vegetal oil
200 ml of milk
White chocolate or sugar frosting to decorate (optional)

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Directions

Clean and dry raspberries and reserve them.

In a big bowl, mix flour, almonds, baking powder, baking soda, linseed and poppy seeds and reserve it.

In another bowl, whisk egg and add sugar, oil, milk and raspberries (reserve a few of them for final decoration) and remove carefully so that raspberries do not break up.

Pour the mixture of the second bowl in the first one, and stir it until you have a smooth batter..

Pour the batter in the muffin cups, previously placed in a more rigid mold so that they keep their shape (I normally use a silicon mold or the crème caramel ones). Fill the cups only to 2/3, so that they have space to grow later.

Preheat oven to 200ºC for 5-10 min. Bake muffins to medium temperature for about 20 minutes, depending on the size of the muffins.

Once baked, let them settle for about 5 minutes in the tins so that they do not break. Take them out and let them retrieve room temperature.

Decorate them with white chocolate, raspberries and poppy seeds.

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To be considered

You can freeze them and take them out from the freezer some minutes before eating them. Heat them in the oven for a few minutes or in the microwave for 30 seconds.

The amount of raspberries is approximate, you can add more or less, depending on how much you like them (I normally use a total of 250 gr and from those I take a few of them for decoration).

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My culinary creations - © 2014-16, Sara Jiménez

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