Friday, July 20, 2012

Raspberry Banana Muffins


Apparently I'm supposed to be relaxing...but I just can't bare the thought of missing out on local, seasonal produce.  Already, the main strawberry season is over! I'm thinking I need to take advantage of everbearing strawberry farms, like this one:

 

Longo's is a grocery chain in Toronto. Does anyone know where I can buy everbearing strawberries in Ottawa? I have a dismal track record with growing them in my backyard. But, I am happy to report that IT'S RASPBERRY SEASON!


I had intentions of going raspberry picking last weekend, but I had to come to terms with reality that picking in 40 degree weather (about 105 F) is just not realistic when you're 9 months pregnant. So, R kindly went to the Byward market and picked up a flat of raspberries. Of course, it wasn't completely altruistic, seeing as raspberries are one of his favourite fruits. He quickly put in a request for raspberry jam.


After making the jam, I still had at least half a flat of raspberries, so I searched around for a muffin recipe to add to our collection in the freezer. I've been on a freezing food kick lately (in preparation for having less time to cook once the baby arrives).


R was skeptical that I'd be able to fit anything else in the freezer. I told him -- when there's a will, there's a way! Now, I just need to work on his will to find things in the freezer.

I found this recipe at Daily Unadventures in Cooking.

Raspberry Banana Muffins 
(makes 12)




Ingredients

1/4 cup soft butter
1/2 cup sugar
1 teaspoon vanilla
1 egg
1 banana, mashed
2 cups all purpose flour (or 1 cup all purpose, and 3/4 cups whole wheat)
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup milk
2 cups raspberries

Preheat oven to 350F.

Using an electric mixer or a wooden spoon and a bunch of elbow grease, cream together butter and sugar. Add egg, vanilla and banana and beat until well combined.

Stir together flour, salt and baking powder in a small bowl. Add milk and stir until just combined. Fold in raspberries. Line a muffin tin with muffin papers and divide the mixture amongst the tins. Bake for 25 minutes.


Verdict: The muffins turned out really well.  Of course, the raspberries fall apart as soon as you mix them in, but with some light mixing, I was able to save larger chunks of raspberries.  The tartness of the raspberries really comes through when you're eating the muffins.  I didn't find there to be much of a banana taste. But, I'm used to a banana recipe that includes 4 bananas in 12 muffins.  So, it's really comparable.  I also like how there isn't a tonne of sugar in the recipe.
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4 comments:

That Girl said...

Eh - relaxing is overrated. It's not like you can stockpile it for after the baby arrives.

glutenfreehappytummy.com said...

those muffins looks amazing! and those raspberries are making my mouth water!

bellini said...

Yes raspberries and blueberries are here so blackberries can't be far behind!

Patsyk said...

They look like delicious muffins and I know my oldest (who LOVES raspberries) wouldn't mind if I used some of his beloved fruit to make muffins!

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