July 13, 2011

Black Raspberry Muffins

Last week I was out by the pond with The Hunny and we came upon some black raspberry bushes. We began to pick a few and soon we had three quarts of black raspberries. I went up to the house and was determined to find a recipe to use them! I found this wonderful Black Raspberry Muffin recipe from Joy The Baker adapted from The Gourmet Cookbook and they turned out amazing!

Did I take any pictures of this for my new blog? Nope, completely forgot. So today I went out (with my camera this time) to find some more fresh raspberries. Naturally, the bushes were almost completely picked over. Lesson learned..take my camera the first time! With some perseverance and a few bug bites later I came up with just enough berries to make these muffins again and get a few pictures! Please ENJOY!

"Black Raspberry Muffins

3/4 stick (6 Tablespoons) unsalted butter
1/3 cup whole milk
1 large egg
1 egg yolk
3/4 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cups berries (I used frozen black raspberries)

Put a rack in the upper third of oven and preheat to 375 degrees F.  Generously butter or spray muffin cups.  This recipe makes 12 standard muffins.  If using paper cupcake liners, you don't have to grease the muffin pan.  

Melt butter in a small saucepan over moderately low heat; remove from heat.  Whisk in milk, egg, yolk, and vanilla until well combined.

Whisk together flour, sugar, baking powder, and salt in a medium bowl.  Add milk mixture and stir until just combined.  Gently but thoroughly fold in the berries.  

Divide the batter among muffin cups and spread evenly.  Sprinkle generously with turbinado sugar.  Bake until golden and crisp and a wooden pick or skewer inserted into the center of a muffin comes out clean, 18-20 minutes  Cool in pan of a rack for 15 minutes, then run a knife around edges of muffin tops and carefully remove from cups.  (I used paper cupcake liners, and didn't have to grease the pan.)  Serve hot, warm or at room temperature."

I substituted brown sugar for the turbinado sugar and used 1% milk because I didn't have any whole milk on hand.. still turned out delicious! 

Happy Baking!

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