I sometimes fantasize about being able to travel around the world eating at famous bakeries and chocolatiers.
Of course in my fantasy I wouldn’t gain any weight doing this either!
See it all has to do with muffins. Okay, maybe not just muffins, but they certainly rank at the top of the list for me because nothing compares to a good bakery muffin.
I could wax poetic about a light and fluffy muffin all day long. I’ll save you all the blah de blah and just share one with you instead.
The base for these Raspberry Lime Muffins is incredibly adaptable – you could swap it out for lemon and strawberries, or blueberries, or even just chocolate chips with some turbinado sugar sprinkled on top.
This one is my current addiction!
2 c. all-purpose flour
1 c. granulated sugar
1 tbs. baking powder
½ tsp. salt
1 tsp. lime zest
1 tsp. lime juice
2 large eggs
1 c. heavy cream
½ c. unsalted butter, melted
1 c. raspberries*
Preheat oven to 350 degrees F. Line a 12-cup muffin tin with paper liners or spray with nonstick cooking spray. Set aside.
In a large mixing bowl, combine flour, sugar, baking powder, salt and lime zest. Add lime juice, eggs, heavy cream, and melted butter and blend just until well combined. (Do NOT overmix or your muffins will end up tight and rubbery instead of light and fluffy).
Gently fold in raspberries.
Fill prepared muffin cups two-thirds full.
Bake 18-21 minutes until tops are springy or a toothpick comes out clean.
You can certainly use frozen raspberries for this recipe if fresh are out of season. There’s no need to unthaw them before folding them into the batter.
What and where is your favorite bakery? Any good recommendations in Seattle? (BlogHer Food ’12 is just a month away!)