Wednesday, 25 April 2012

Raspberry and goat milk yogurt muffins with red fruits sauce

I would probably have posted this recipe earlier this month, hadn't a violent storm hit our town and crashed down our laptop computer and internet connection.

Luckily we have managed to recover most of our data thanks to a friend, but we have been cut off from the cyberworld for about week (which in itself was not as bad as I thought...).

But let me tell you about the muffins.

Muffins are surprisingly easy to make, as they require less than 20 minutes to cook. Moreover, being highlgy addictive, you'll probably bake another batch of them even before you've finished eating the first one.

No wonder this recipe is one of my favourite ones, especially this cold and rainy April.

They add a shaft of light on the most dark and damp day.

As for the muffins recipe, at first I strictly followed the instructions I read in an old issue of Elle à table magazine. Then, after the third, fourth batch, I started adjusting the recipe to my own taste. I basically just cut down on the sugar and used the blond cane variety instead of the superfine one. I would also suggest you to try different combinations of flavours or textures (adding i.e. coconut flakes, or almond meal to the batter) to personalize these little cakes.

The red fruits sauce, instead, is 'my own work'.
I always keep in store some organic frozen berries for a last minute dessert here at home, and they quite inevitably end up in this decadent and flavoursome sauce: a perfect accompaniment to cakes,fruit pies, tarts, and ...muffins!

Ingredients (makes 12 muffins):

unsalted butter: 100 gr – 3,50 oz - room temperature
blonde cane sugar: 90 gr - 3, 15 oz - 1/2 cup
goat milk yogurt: 125 gr - 4,30 oz - 1/2 cup
free-range eggs: 2
all-purpose flour: 300 gr - 10,60 oz - 2 cups
organic lemon zest: 1 pinch
baking powder: 4 teaspoons
salt: 1 pinch
frozen raspberries: 100 gr - 1 cup

Ingredients for the red fruits sauce:

mixed frozen berries: 150 gr - 5,30 oz - 1 cup + 1/3 cup
blonde sugar cane: 3 tablespoons
filtered water: 80 ml - 2,70 fl oz
plain yogurt: 1 tablespoon - optional

Pre-heat oven to 180°C.
Line 12 standard muffin cups (or a 12 muffin tin) with paper liners.

In a large bowl cream butter and sugar.
Whisk in the eggs and the yoghurt first, then add the flour, salt, lemon zest and the baking powder. Stir just until all the ingredients are well combined.

Divide mixture evenly in each muffin cup, top each muffin with three or more frozen raspberries.

Bake for 20 minutes approximately, until slightly golden on top.

Place frozen berries, water and sugar into a large non-stick saucepan. Stir to combine. Heat over medium heat until bubbling. Reduce heat and simmer uncovered for 10 minutes. Puree with a hand processor. 

Remove from heat and set aside to cool.
Stir in a dollop of plain organic yoghurt (see photos above) if you like to add a sour note and balance the sweetness of the sauce.

Store it in the fridge - in an airtight container - for three or four days.


Anonymous said...

melting! ;D

Roberta said...

Thank you very much Jesica!

Katiuscia said...

I lamponi sono il mio frutto preferito...e questi muffins sono proprio una meraviglia!
Comunque hai proprio ragione, tutti i frutti di bosco rendono i muffins golosissimi ^____^

Roberta said...

Si, Katiuscia, è per questo che ne tengo sempre una scorta in frezeer!

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