“Imagination is not an icing on the cake of life,
but the oven is which it is baked.”
I do enjoy using my imagination to pair new flavours combinations. The floral sweetness of the rosewater icing really compliments the berry-bursting raspberries in these muffins.
The raspberries give a fruity tang to these muffins.
Love lining up the muffin cases!
- 2 eggs, beaten
- 100g golden caster sugar
- 240ml milk
- 100ml sunflower oil
- 300g plain flour
- 3tsp baking powder
- ½ tsp salt
- 100g fresh raspberries
- A few drops of rosewater
- Icing sugar
Whisk the eggs, milk, oil and sugar.
Sift the dry ingredients.
Don’t overwork…floury lumps are allowed.
Ready for the hot oven!
- Preheat oven to 200°C and line muffin tray with paper muffin cases.
- Beat the eggs in a mixing bowl, add the oil and milk, then whisk in the sugar, until dissolved.
- Sift in the flour, baking powder, salt, then gently add in raspberries to coat in the dry mixture.
- Add the wet mixture and mix trying not to break uptake berries too much.
- Spoon the mixture into muffin cases; two thirds full.
- Bake for 25-30 minutes until well risen and golden.
- Leave to cool.
- Mix icing sugar, milk, and juice from some raspberries in a small bowl, adding the rosewater a few drops at a time.
- Drizzle over the cooled muffins.
Open the oven door…the raspberry smell is amazing!
I use fresh berries rather than food colouring for my icing.
Time for a coffee break,