Raspberry Muffins + Orange Poppyseed Muffins

Yay.... the internet is finally back!!! Haven't posted for 2 weeks, not that I have given up blogging, but because my internet had been slow/down for the past 2 weeks, basically I could do nothing with the sssssllllloooowwwww internet speed! And now it's back to normal, so I can continue my life!

A book called 'Muffin Bible' is my favourite muffin cookbook, you can find basically any muffin recipes in there ranging from the ordinary - blueberry muffins, to the more advanced - self-saucing chocolate muffins, to the out of the ordinary - tapenade & olive muffins!!

I haven't tried all of the recipes, not even half, but one really simple recipe in there is my ABSOLUTE favourite... called 'Best Blueberry Muffins'. But this time I substitute it with raspberry!

Ingredients:

2 cups flour

1 tbsp baking powder

2 tsp custard powder

1 cup sugar

3/4 cup raspberries

2 eggs

3/4 cup milk

3/4 cup oil

1. Sift flour, baking powder and custard powder into a bowl. Add sugar and raspberries.

2. In a separate bowl mix together eggs, milk and oil.

3. Add milk mixture to dry ingredients and combine.

4. Spoon batter into prepared muffin tin an bake at 190C for 15-20 minutes

This is definitely a fool proof recipe!!! It has a fluffy texture, but a crunchy top which I like best! I usually bake extra and keep them in the freezer. However, you'll lose the crunchy top once frozen! I often mix all the dry ingredients the night before, and the next morning I only need to measure out and add in the wet ingredients then bake for 15-20 minutes, then I'll have these yummy and fresh muffins for breakfast the next morning in less than 30 minutes!

Besides the raspberry muffins, this time I also made orange muffins - but it's more involved/time consuming than the raspberry one because this recipe uses real orange!!! And my hubby loves these muffins! I also added some poppyseed in for extra texture. =)

Ingredients

Rind and flesh of 2 oranges (pith and seeds discarded) and this is the most time consuming bit!

75g butter, softened

1 egg

1.5 cups self raising flour

3/4 cup of sugar

1. Process orange rind and flesh with butter and egg

2. Mix in remaining ingredients until just combined.

3. Spoon into well-greased muffin pans and bake at 190C for 15-20 minutes

These muffins have real orange taste, unlike the recipes that only use orange essence and rind. Removing the pith and seeds do take a bit of time, but I think it's well worth it!