Sunday, October 21, 2012
This recipe gives you some muffins that are:
fresh - because of the raspberry and lemon zest.
airy - the muffins will be so fluffy and moist, just perfect!
rich - the creme fraîche in the batter, and the butter-crumb on top!
crunchy - the top will give this muffin a bite.
just delicious - this combination! mjum. Please try this at home!
On the couch when having a talk, around the table when drinking tea, during the pause when we need to study.. These are all moments when we enjoy being together and eating something delicious home made.
yield : 12 muffins
for the cake
1 3/4 cups all-purpose flour (+ some extra for the raspberries)
1 cup sugar
2 1/2 tsp baking powder
1/4 tsp salt
1 cup sour cream
2 cups fresh raspberries
1 tsp vanilla extract
For the crumb
1/2 cup all-purpose flour
1/3 cup sugar
zest of 1 lemon
4 tsp unsalted soft butter
Preheat your oven to 180 C.
Line up your muffin tin and spray it with non-sticking spray.
First we're going to make the topping. Combine the flour, sugar and lemon zest and whisk this together. Add the soft butter and mix this with two knives until the mixture becomes crumbly.
For the cake. Combine the flour, sugar, baking powder and salt. In an other bowl, whisk together the eggs, sour cream and vanilla extract until you create a smooth mixture.
Make a well in the center of the flour mixture and add your wet ingredients. Fold this together, be careful not to over mix. Mix your raspberries with a tablespoon flour and add these to your batter. Pay attention to whisk as less as possible. Take your big icecream scooper and fill up your muffin tin. Sprinkle over the crumb.
Bake these muffins for about 15-20 minutes or until dry on the inside and golden brown on the outside. (Take a tooth pick to test if the inside is ready). Let them cool a bit and they are ready to eat!
op 2:50 PM