Raspberry Muffins

I first tried these raspberry muffins at my friend’s.  Though I love to bake, I am not big into cakes and cookies or anything sweet (I’m more into savories). It’s quite rare that I love anything sweet and these muffins are one of those rare exceptions.  So yummy and, what’s more, so easy to make!


Ingredients:

· 2 cups flour (if using self-raising, then only add 1 tsp baking powder)	· ½ - ¾ cup sugar
· 2 tsp baking powder	· 1 tsp salt
· 1 egg	· ¾ cup buttermilk (or plain yogurt)
· 1/3 cup vegetable oil (or melted butter)	· 1 cup additional optional ingredients (raspberries, mashed banana, coconut, etc.)

1. Preheat oven to 400^oF/ 200^oC.
2. Stir together dry ingredients in a large bowl.
3. Add wet ingredients and the optional ingredients and stir just until moistened. Do not over-mix. You want all ingredients just combined.
4. Place a good-sized dollop of the mixture into muffin cases.
5. Bake for 15-25 minutes or until golden brown.

The best part about this is that you can try different combos with the base recipe.  I’ve only ever tried it so far with raspberries and parmesan (separately batches). but you can be sure I will be more adventurous and will try some of these: 

• Raspberry + coconut
• Cheese (Parmesan or mature cheddar)
• Carrot + spice (grate carrot very finely; ginger and cinnamon work well, but only use a tsp of each)
• Blue cheese + shredded spinach or broccoli
• Chocolate (break a large dark chocolate bar, rather than use choc chips, and add a tsp of vanilla essence)
• Cranberry + pine nuts

(Linking with Texture Twist, Sweet Shot Tuesday, Good Random Fun, Our World Tuesday, and Life Thru the Lens.)