May 06, 2024
Hello Foodie Friends
If you're still looking for some great Mom's Day ideas for breakfast in bed, look no further. You don't have to go too fancy, even a pot of hot steaming coffee or tea, her favorite paper, some fresh fruit and some warm RASPBERRY POPPY SEED MUFFINS with butter are sure to please her. These are delicious as-is but if you really want to kick them up a notch try the optional glaze drizzle! The trick with these, as with all muffin batters, is just being careful not to overmix so be gentle.
You can serve the muffins in a basket lines with a pretty cloth napkin and have some softened butter for the side in a saucer. Of course a great finishing touch is a single bud vase with one of her favorite flowers and a handmade card. Then, sit with Mom as she enjoys her treats.
Enjoy!
Marzee
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RASPBERRY POPPY SEED MUFFINS
INGREDIENTS:
1 cup sugar
1/2 cup butter
4 egg yolks
1 tsp. vanilla extract
1 cup sour cream
1/4 cup poppy seeds
8 1/2 ounces cake flour
1/2 tsp. baking powder
1 tsp. baking soda
6 egg whites
1/4 tsp. cream of tartar
1 - 2 pint raspberries
* Optional Icing Ingredients
1 Cup Powdered Sugar
1/2 Teaspoon Vanilla Extract
1 Tablespoon Lemon Juice
1 Tablespoon Whole Milk
DIRECTIONS:
Preheat oven to 315 degrees. Grease and flour muffin tins. Mix together butter and sugar in a mixer on second speed. Add split vanilla bean (or 1 tsp. vanilla extract) into egg yolks. Slowly add yolks, one at a time, to butter/sugar mixture. Beat until mixture is a soft lemon color. Stir in sour cream and poppy seeds. Sift the dry ingredients together and add into egg yolk mixture. In a separate bowl, beat egg whites, sugar and cream of tartar until stiff. Fold into egg yolk mixture. Gently stir in 1-2 pints of fresh raspberries. Bake in greased muffin tins for 20-25 minutes.
Optional Icing: While the muffins are baking whisk the 1 cup powdered sugar, 1/2 teaspoon vanilla extract, 1 tablespoon lemon juice, & 1 tablespoon whole milk in a small bowl. Set to the side. Once muffins are cooled, drizzle with icing.
Yield: Makes 12-18 muffins
MARZEE's CORNER
QUICK CHANGE UPS FOR QUICK BREADS:
Almost any Quick bread can be also used to make muffins. Instead of making into loaves just put the batter into muffin cups and bake at a slightly higher temperature (about 10 degrees).
Muffins freeze well, re-heat in the microwave or oven as needed.
When adding fresh fruit to muffin batter either cut back on the recipe's liquid or drain off excess fruit juice. Crushed strawberries are wonderful used in muffins but will make the batter too thin if you do not adjust for their extra juice.
Use apple juice instead of water in your muffin recipe.
Quick nut breads will almost always crack on the top of the loaf while baking. This is normal.