Monday, January 18, 2010

Raspberry Change

The Blueberry Muffins (pg. 33) became raspberry muffins because I had bought them fresh and they needed to be yummy! I mashed half of the raspberries (in my hands, I'll admit!) before adding them to the batter along with the other half of whole raspberries.

These muffins are a Spelt flour base (again, not gluten-free but easier for some to digest!). The batter was tasty, the muffins were even better! Warm, light, cakey-fluffy, sweet and tart (thanks again to the fresh raspberries).

The baking time was exactly what the book suggested! The muffin tops didn't rise, but they baked evenly.


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