This is pretty much a basic muffin recipe, all I did was changing the fruits for different taste. The muffins are light and moist. The tangy refreshing raspberries make the muffins even lighter… before you know it you’ll have two in your tummy!
Raspberry Muffins (makes 10 muffins)
1 1/2 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
4 tbsp sugar
4 tbsp unsalted butter, melted and cooled
2 egg yolks
3/4 cup milk, plus 2-3 tbsp
2 egg whites
1 cup raspberries– rinsed
chopped walnuts for topping– optional
- Preheat oven to 400° F. Line a muffin pan with 10 paper muffin cups or grease with cooking spray. Fill the 2 empty cups halfway with water.
- Sift the flour, baking powder, and salt into a bowl. Stir in 3 tbsp of sugar. In another bowl, hand whisk egg yolk, milk and melted butter until blended well. Pour the yolk mixture over the flour mixture and whisk until just combined (do not overmix– the batter will be slightly lumpy).
- Use a electric hand mixer, beat egg white until fluffy. Add in 1 tbsp sugar gradually and continue beating until soft peak appears as for meringue. Gently fold in whipped egg white into the batter until just blended, followed by folding in 2-3 tbsp milk.
- Add in raspberries and gently stir in just enough to combine.
- Divide the batter evenly among the prepared muffins cups. Sprinkle walnuts on top if using. Bake the muffins until golden, for about 20 minutes. Remove the muffins from the pan and cool on the rack.
- You can use combination of different fruits (apples, blueberries, raspberries, strawberries) to create different taste. Combine fresh fruits and dried fruits such as banana chips, apricots, raisin, pineapples… be creative and let it surprise your taste bud!