February is really not my month,  I had problem with my laptop, camera, heater and even my window. Yes I’m talking about the kind of window which you buy drapes for ^^.

I baked this last two weekend for a friend of mine. I’ve been busy early this year, so we didn’t see each other at all for 2 months. So to make up for it, I invited her for a dinner at my place. I just made something simple, fried rice for main course and for dessert Raspberry Muffins.

I bought these fresh raspberry quite cheap even it was still snowing outside, well it’s the last package so I guess that’s explained it ^^. It’s almost over ripe, but good thing is, it’s quite sweet and only a tiny bit sour. I can’t really stand sour fruits anyway ^^.

I would definitely made this again when raspberries and blueberries are in season. I wonder if I could make it with sliced strawberry. Anyone tried that ?

Raspberry Muffins
Recipe yield 12 muffins. Recipe adapted from blueberry muffins at Allrecipes

Ingredients :

235 ml milk
1 egg
80 ml vegetable oil (I used Corn oil aka Mazola oil)
250 g all-purpose flour
2 teaspoons  baking powder
100 g white sugar
70 g fresh raspberries
more raspberries for garnishing if desired.

Directions :

1. Preheat oven to 205 degrees C. Line a 12-cup muffin tin with paper liners.

2. In a large bowl, stir together milk, egg, and oil.

3. Sift flour and baking powder together in another bowl, add sugar, whisk until throughly combine. Add Raspberries, stir until well distribute.

4. Pour wet mixtures to dry mixtures, and fold together gently using spatula or large wooden spoon until just mixed. (Note that it only until JUST mixed not until well blended, don’t overmix it)

5. Spoon batter into cups. Put two to three more raspberries on top of each muffin if desired, press it lightly into the batter. Bake for 20 minutes. Serve hot.