I’ve created a new recipe to celebrate 600 followers on Instagram, which is a nice success for me : ) Thanks again for being there, liking what I love! Amongst the many muffins I have had in my life, these are pretty much the best ones and I am SO proud of myself! I sometimes don’t feel very confident about my own recipe creations, but this one is the bomb!
A friend told me to try putting a little acid (think vinegar or lemon juice) into batters with baking soda, because it really activates the baking soda. Well, after trying, I must say, I’m impressed and will never again use baking soda without a little acid : )
Also, the buttermilk gives them a smooth texture and the raspberries just seem to say:” Hey spring, welcome! It’s good to have you back!” Sprinkling a little bit of sugar on top gives them that bakery style that we love about muffins.
Ingredients: (12 muffins)
300 g plain wheat or spelt flour (I prefer spelt)
1/2 tsp baking soda
1 tsp baking powder
1 pinch of salt
2 tsp vanilla sugar120 g +2 tbsp raw brown sugar
40 g olive oil
200 g buttermilk
1 lemon, zest and juice
200 g frozen raspberries
Preheat the oven to 180°C.
Combine all ingredients but the raspberries and mix well. TM5: 20 sec/speed 5.
Then, carefully fold in the raspberries and pour the batter into muffin moulds, sprinkle with remaining raw brown sugar and bake at 180°C (top and bottom heat) for about 25 minutes. Let them cool down for about 5 minutes before you put them on a cooling rack. If you leave them in the moulds, they will become a little bit mushy at the bottom.
Enjoy them with a cup of coffee or some nice tea (I looooove Jasmine green tea!!), have them for breakfast or as dessert and share them with your folks : )