My kids often play a game with me, if you were stranded on a desert island and could only bring one movie or book or type of food with you what would it be!! This games really frustrates me a lot some days because I never have a definitive answer in any of the categories they present to me :O(
It’s really about what mood I’m in at that given moment. Suffice it to say I do find the food category the easiest one to choose from. If I’m in a bold indulgent mood it will be chocolate and if it’s a healthy mind set I’m coming from raspberries win hands down every time.
Winter is not a good time for raspberries lets face it but I do manage to get my fix by buying the frozen kind. Lately I have been using the Superquinn own brand raspberries which are delicious but there are dozens of brands on the market. They are great added to porridge and have the additional benefit of cooling down the lava like pot of porridge!!
However, I recently came across a recipe by the Domestic Goddess herself Nigella, for lemon and raspberry muffins and having just bought some new muffins tins I had no excuse not to try them.
Muffins have a reputation for being very unhealthy but much to my pleasure these have very little butter in them and not too much sugar either. So you can indulge yourself without feeling too guilty :O)
- 60g/2.5oz butter
- 200g/7oz plain flour
- 2 tspn baking powder
- half tspn bicarbonate of soda
- 150g/5oz caster sugar
- quarter tspn salt
- Juice and zest of one lemon
- Approximately 120ml milk
- 1 large egg
- 150g/5oz raspberries (of which I used frozen)
Preheat the oven to 200 c/400 f/gas 6.
Melt the butter and set aside to cool. Stir together, in a large bowl, the flour, baking powder, bicarb, sugar, salt and lemon zest. In a measuring jug, pour in the lemon juice then enough milk to bring the liquid up to the 200ml mark, this will cause the milk to curdle which is fine. Next beat in the egg and melted butter to the curdled milk mixture and then add to the dry ingredients, stiring briefly. Don’t overwork the batter it should barely be combined. Gently fold in the raspberries (I kept mine frozen so that they would stay firm at this stage) and spoon into prepared muffin cases, bake for about 25 minutes.
When cooked the tops should spring back when touched. Leave in the tin for 5 minutes to cool slightly before transferring to a cooling rack.
As I said earlier, this recipe has very little butter in it however, these muffins are gorgeous served still warm with custard. And there goes the guilt free indulgence!
This recipe makes about 12 muffins………………enjoy.