4.06.2005

Raspberry Toffee Muffins

After the deluge of IMBB muffin recipes flooded the foodblogs, there were so many that I wanted to make. The funny thing is, I only very loosely based this recipe on one I saw for Muffins a la Framboise at everyone's favorite foodblog. I hope you don't mind my sharing another muffin recipe. This one is very sweet and pretty, and nicely suited to an afternoon snack with tea -- more so than for breakfast, I'd say!
Raspberry Toffee Muffins

4 tbsp butter
2 cups AP flour
1/2 cup sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 egg
1 tsp vanilla extract
1/2 cup raspberry yogurt
1/2 cup buttermilk
3/4 cup frozen raspberries
1/4 cup toffee bits

Preheat oven to 400 and prepare muffin tin by greasing or lining.

Melt the butter and set aside to cool.

Combine the dry ingredients in one mixing bowl and whisk the wet ingredients together in another bowl. Make a well in the center of the dry ingredients, pour in the wet ingredients, and stir until just combined. Mixture should be lumpy.

Gently fold in toffee bits and raspberries.

Spoon into muffin tin and bake for 20-25 minutes. Cool for about 15 minutes before removing from tins. These muffins are especially delicious when served warm.

3 Comments:

At 10:31 PM, Blogger 'Thought & Humor' said...

Thought I would stop in to say, "Hi"!!!
Howdy
'Thought & Humor'
http://ilovehowdy.blogspot.com/

 
At 12:09 PM, Anonymous Haley said...

We'd like to invite you to participate in our July berry recipe contest. All competitors will be placed on our blogroll, and the winner will receive a fun prize! Please email me, haleyglasco@gmail.com, if you're interested. Feel free to check out our blog for more details: http://blog.keyingredient.com/2008/06/06/key-ingredient-cooks-kitchen-recipe-contest/

 
At 4:45 AM, Anonymous custom writing service said...

this soup is superb!! lovely taste, as I like. thanks for recipe

 

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