graphic
home-button about-button ebooks-button recipes-button contact-button
facebook-button
instagram-button
pinterest-button
graphic
graphic
graphic
 

Raspberry muffins with yogurt

 
 
raspberry-yogurt-muffins
 

The Raspberry muffins with yogurt are good friends in those moments in witch you need an healthy food-care and you want to free your minds...

Did you ever walk in a forest? It's a fairy tales place, don't you think?

In the brilliant shadows, crossed by the sun light that come out from the leaves of trees, is not difficult imagine that magic is ready to reveal itself.

In this beautiful scenary, not only fantasies of fairies and elf we can find, but also the magnificent fruits that the woods make grown for us: the berries.

Wild strawberries, raspberries, blueberries, blackberries have within something of magic. They are so little, colored, scented and delicious and their shape wake up the children that we have inside, also if we are one hundred years old.

I think that for celebrate all this poetry, a right way is use berries to make super-cherish muffins, like this Raspberry muffins with yogurt.

My Raspberry muffins with yogurt are soft, fluffly, wet to the right point and they reveal a delicious and delicate acidity. Not too sweet, they are perfect for breakfast or for the afternoon-break of childrens.

I've bake this muffins in the evening, after dinner, when the home was surrounded by silence; has been a really magic moment see them rise in the oven...

So let's prepare this recipe...and let's dream to be in a enchanted forest.

Happy cooking to everybody!

Paola "Slelly" Uberti

paola-slelly-uberti-signature

 
raspberry-yogurt-muffins
 
PREP. 15 MINS
COOK 25 MINS
MAKES 6
 
INGREDIENTS
 

100 grams | 3.5 ounces “2” Italian type stone ground flour or whole wheat flour*

90 grams | 3.2 ounces Demerara sugar

3.5 grams | 0.15 ounces baking powder

125 grams | 4.4 ounces unsweetened plain yogurt

50 grams | 1.8 ounces sunflower oil

1 large egg

1/2 teaspoon pure vanilla extract

120 grams | 4.2 ounces fresh raspberries

Powdered Demerara sugar to taste

*The "2" Italian type flour is a medium-fine grain size flour with a higher bran and wheat germ content than the "00" Italian type flour. Consequently, this flour get an higher nutriction facts. Whit this flour is possible to obtain backing foods rich in taste and flavor. If you can't find it, you can substitute it with a regular whole spft wheat flour.

 
METHOD

Preheat the oven to 175°C (347°F).

Place six muffin paper cups in a 6 unit regular-size muffin mold.

In a medium bowl, mix toghether flour, sugar, and backing powder whit a spoon.

In a separate medium bowl, using and hand-whisk, stir thoghether the yogurt, the oil, the egg, and the vanilla extract. Mix well.

Pour the wet ingredients mix in the bowl containing dry ingredients, than whisk quicly wit a fork.

Immediately divide the batter in the muffin paper cups.

Add the fresh raspberries placing them on the surface of the batter and gently press to make them penetrate a little.

Bake for 25 minutes: the Raspberry muffins with yogurt must remain very soft to the touch.

Pull out from the oven and let rest for 5 minute.

Transfer the muffins on a pastry rack and let them completely cool before sprinkle with sifted powdered sugar and serving.

graphic

- Get other recipes

- See and buy my COOKING eBooks

graphic
         
FOLLOW ME ON MY SOCIAL MEDIA
         
 
facebook-button
instagram-button
pinterest-button
 
         
graphic
 

Home

About

eBooks

Recipes

Contact

graphic
slelly-logo
© Copyright 2018 Paola Uberti - All rights reserved