Pink Fresh Raspberry Muffins Recipes

RASPBERRY MUFFINS

Steps:

• Before starting this Raspberry Muffins recipe, organise all the necessary ingredients.
• In a mixing bowl, place the flour.
• Add the castor sugar...
• ... the dark brown sugar...
• ... baking powder...
• ... and combine with a whisk until the dry ingredients are incorporated.
• In a separate mixing bowl, crack the whole eggs...
• Add the cold milk...
• ... and the grape seed oil (or any other flavourless oil, such as sunflower oil).
• Combine carefully with a whisk, then pour the preparation over the dry ingredients.
• Add 1/3 of the fresh raspberries...
• ... and combine with a spatula until you obtain a homogeneous consistency.
• The raspberries will squash into the preparation and will give it a pink colour.
• Add the rest of the raspberries...
• ... and combine again, making sure not to crush the raspberries this time. There should be whole chunks of fruit in the muffins.
• The result should be as shown in the photo.
• Transfer the muffin preparation in a piping bag. The use of a nozzle is not necessary.
• Place muffin liners in the cavities of a non-stick muffin mould.
• Fill the liners halfway up (up to the rim of the mould)...
• ... as shown in the photo.
• Bake in a fan-assisted oven preheated to 200°C (gas 6) for about 20 or 22 minutes. Baking time might vary according to the type of oven.
• When cooked, remove from the oven.
• The muffins should be puffed with a golden surface.
• While they are still hot...
• ... place them on a cooling rack...
• ... until cooled down completely.
• For the icing: Organise all the necessary ingredients.
• Pour the white chocolate in a mixing bowl and melt it in the microwave in periods of 30 seconds...
• ... stirring every time so it doesn't burn.
• Sift the icing sugar (to avoid lumps)...
• ... over the melted chocolate...
• ... and combine gently with a rubber spatula...
• ... until smooth and homogeneous.
• This is what the result should look like this.
• Add the cold milk...
• ... and combine again.
• Add the raspberry (or strawberry) crispy cubes. The quantity depends on how crunchy you want the icing to be.
• Combine with the spatula.
• Transfer the icing into a piping bag (no nozzle required)...
• ... and pipe into a spiral over the surface of each muffin.
• Sprinkle a few strawberry crispy cubes over each muffin.
• Leave the chocolate to set at room temperature before serving. These muffins will keep for several days in an airtight container.

RASPBERRY MUFFINS

Steps:

• Combine flour and baking powder; set aside. In a large bowl, cream shortening and sugar. Add eggs; mix well. Combine milk and vanilla; add to creamed mixture alternately with flour mixture. Fold in the raspberries. Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with sugar. Bake at 375° for 20-25 minutes or until center of muffin springs back when lightly touched.

WHITE RASPBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease and flour 12 muffin cups.
• Combine 2 cups flour, 1/3 cup sugar, baking powder, and salt in a large bowl. Whisk both amounts of milk with egg in another bowl; stir into flour mixture with 1/4 cup melted butter, 1 teaspoon raspberry extract, and vanilla extract until just moistened. Batter will be lumpy. Fold in raspberries and white chocolate chips; spoon batter into prepared muffin cups.
• Mix 5 tablespoons sugar, 2 tablespoons flour, cinnamon, and 1/2 teaspoon raspberry extract in a bowl. Use a pastry cutter to chop 2 tablespoons butter into mixture until it resembles a coarse crumble; sprinkle over muffins.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 21 minutes.

RASPBERRY LEMON MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
• In a large bowl, mix together the yogurt, oil, lemon juice, egg whites, and, if using, lemon extract. In a separate bowl, stir together the flour, 3/4 cup sugar, baking powder, salt, and lemon zest. Add the wet ingredients to the dry, and mix until just blended. Gently stir in the frozen raspberries. Spoon batter evenly into the prepared muffin cups. Sprinkle remaining sugar over the tops for decoration, if desired.
• Bake for 15 to 17 minutes in the preheated oven, or until the top springs back when lightly touched. Cool muffins in the tin on a wire rack.