Muffins
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Muffins
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Ingredients:
4 cups flour
2 cups sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
3 cups black raspberries
4 large eggs, lightly beaten
2 cups sour cream
1 cup vegetable oil
1 tsp vanilla
In large bowl, combine dry ingredients. Add berries and toss gently.
Combine rest of ingredients and mix well.
Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees F for 20 to 25 minutes.
Yield 24 standard-size muffins
Ingredients Directions: Adjust oven rack to middle position and preheat oven
to 400 degrees. Stir all streusel ingredients together to form soft,
crumbly dough. Set aside. Whisk dry muffin ingredients and lemon peel
together. In a separate bowl, combine all liquid ingredients. Add in dry
ingredients and stir until almost fully incorporated. Toss frozen
raspberries with flour to coat, then gently fold in dough, handling only
enough to incorporate berries. Using paper muffin liners, fill each until
1/4" from top. Crumble streusel topping over each. Poppy Seed Muffins With Raspberries Ingredients Directions: Preheat oven to 350°F. Butter twenty-four 1/3-cup
muffin cups. Dust with flour. Sift cake flour, baking soda and baking
powder into medium bowl. Beat 2/3 cup sugar and butter in large bowl to
blend. Beat in vanilla extract. Add egg yolks 1 at a time, beating well
after each addition. Beat mixture until light, fluffy and pale yellow,
about 3 minutes. Beat in sour cream and poppy seeds. Mix in dry
ingredients. Using clean dry beaters, beat egg whites and cream of tartar
in large bowl until foamy. Gradually add remaining 1/2 cup sugar and beat
until stiff (but not dry) peaks form. Carefully fold egg white mixture
into batter in 2 additions. Gently stir in raspberries. Spoon batter into
prepared muffin cups, dividing equally. Bake muffins until golden brown
and tester inserted into center comes out clean, about 20 minutes.
Transfer muffins to racks. Serve warm or at room temperature. (Muffins
can be prepared up to 1 day ahead. Cool completely. Wrap muffins tightly
in plastic and store at room temperature.) Makes 24 muffins.
Bon Appétit April 1998 R.S.V.P. The Woodstock Inn & Resort;
Woodstock VT .
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