I woke up this morning to the sound of the rain, not a terrible thing I suppose if you can stay dry and cozy inside. There is was another thing though that kept my mood gloomy. Brad was leaving for a work trip to Sri Lanka and we have a long history of being away from each other through the years due to travelling. The longest one was 9 months during our engagement. He spent it in Nepal and I lived in the Philippines. To this days it was a wonderful and the most dreadful year of my life.
In order to snap out my misery I decided I needed to keep busy while the kids were at school. I thought it would be a pleasant surprise for them to walk into the house that smelled of warm and fragrant muffins- amazingly fluffy muffins filled with raspberries, the last remnant of the summer!
- Flour- 2 cups
- Sugar- ¾ cup
- Baking powder-1 ½ tsp.
- Baking soda- ½ tsp.
- Salt-½ tsp.
- Sour Cream- 1 cup ( I used reduced fat)
- Milk- ½ cup
- Vegetable oil- ¼ cup
- Almond extract (or use vanilla if you don’t like almond)- ½ tsp.
- Eggs- 2 large
- Raspberries (fresh or frozen)- 1 cup
- Sliced Almonds- 1-2 tbsp.
Method:
Preheat oven to 400F/200C. Line your muffin pan with paper liners.
In large bowl combine flour, sugar, baking powder, baking soda and salt. In a smaller bowl whisk sour cream, milk, oil, almond extract and eggs.
Pour the wet mixture into the dry mixture and combine until blended, then gently fold in raspberries.
Divide the batter among 12 muffin cups and sprinkle sliced almonds on top. Bake for 20 minutes, test with a toothpick for doneness, it should come out clean. {I also dusted them with a tinge of powdered sugar once they cooled a bit}. Yum!
These muffins are truly gorgeous. My son said that “raspberries make them very refreshing”. 🙂 I just love how children express themselves!
Being busy definitely helped so it’s fair to expect a lot more baking in the next two weeks.
The recipe was adapted from “The New Good Housekeeping Cookbook”.
Tzivia says
Mmmmm yummm these look so very scrumptious and really very tantalizing Julia for the oil I have olive grapeseed or peanut or would melted butter work gotta make these sometime now that I can eat my bread and other yummy carbs again now that Passover is over fruit and nuts love that combo
vikalinka says
I am glad to hear you can now eat bread and other things, Tzivia. I am still off all of that stuff and I miss it! Enjoy!
Tzivia says
Omg wow had no idea very sorry to hear Julia darlin tho I do wanna say thank u for always posting different recipes love the variety it seems like you know how to pull off food with flair keep u the good work cheers
zita-afoxinthekitchen says
One of my fav combos…almonds and raspberries! I might whip up a batch this week, yummy
Vikalinka says
They are so gorgeous, good thing my kids ate most of them, otherwise I’d be in trouble!
breakroomstories says
My mouth is watering!
Vikalinka says
Good, I guess it means-mission accomplished! 🙂