Do you ever get a craving for baking? I often get this niggle in the back that says, Yummy, I want …. Fill that in with the food of choice. Today I wanted Muffins. Raspberry Muffins. This tale is about Raspberry Muffins turned to Blueberry Muffins.
Found the recipe I have used many times, Fresh Raspberry Muffins. I began the recipe, 2 cups flour, 3/4 cup brown sugar before I glanced down to read 1 cup sour cream and 1/2 cup milk. Well, there is a problem. I can no longer have milk, but that can be solved with coconut milk; and I figured I could substitute mayo for sour cream. Next was the oil, no cooking oil, all I had was olive oil. And last, my frozen, not fresh raspberries were in a big lump, just not usable for muffins but I found blueberries tucked in the back of the freezer. This was going to be trickier than I thought!
The Raspberry Muffins, turned Blueberry were light and tender as any you could wish for. The one item I would not use again would be Olive Oil, unless perhaps it was a butter flavoured. Right out of the oven all you could smell is the olive oil, but after cooling it was not so distinctive.
The real Fresh Raspberry Muffin recipe is below. What have you made that required a few creative substitutions?
- 2 cups flour
- 3/4 cup brown sugar
- 1 tsp baking power
- 1 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 1/2 cup oil
- 1 cup sour cream
- 1/2 cup milk
- 1 - 1 1/2 cups raspberries
- Mix dry ingredients in a mixing bowl
- Measure liquid ingredients into a separate bowl and mix
- Stir liquid into dry ingredients until just moist
- Fold in raspberries
- Fill muffin cups 3/4 full and sprinkle with a bit of white sugar
- Bake at 400 for 20-25 minutes
- Cool on wire rack