Unlike the prior Barefoot Contessa recipe, this one is much more easier to bake as it doesn't require the use of electric mixer for creaming. With the least amount of effort in mixing and baking, I have to say that I'm totally impressed with this recipe as these muffins are as good as the prior Lots-of-Raspberry coffee cake muffins.
Looking at list of ingredients in both muffin recipes, I can't help to think that the magic ingredient that creates all these beautiful texture is obviously SOUR CREAM! Please correct me if I'm wrong... It can't be coincidental that the bakes that I have baked with sour cream are mostly smooth, moist and delicious. Well, obviously!!!
Despite the similarities, these raspberries muffins are healthier with the use of oil (not butter) and also a reduced amount of added oil. Furthermore, I reckon that these muffins can also be extra healthful if you use oil like rice bran oil which is low in saturated fat and has no trans fat. To compensate the missing amount of added fat, the moisture of the muffins are bumped up with a generous amount of raspberries added... resulting these ultimate Lots-of-Raspberries enjoyment.
These are obviously my kind of muffins...
|Another Lots-of-Raspberries Sour Cream Muffins|
|To mix, combine these ingredients first.|
|Add two eggs.|
|Sift in the dry ingredients.|
|Stir in lots of raspberries.|
|... and bake!|
|Can't have enough of these muffins? Yup! I baked another batch of them again!!!|
|Pretty in pink but waiting to be feasted!!! LOL!|
|Chomped by a raspberry-loving monster... Berrilicious!|
Here's the recipe that is mostly adapted from Creative Gourmet
Makes 12-14 standard size muffins
100g (1/2 cup) caster sugar (reduced from 150g and the sweetness is just right for us)
80ml (1/3 cup) vegetable oil
one 250g or 300ml carton sour cream (regular or light - I used regular for moister texture)
1/2 tsp vanilla paste or 1 tsp vanilla extract
2 cups or 300g raspberries, frozen or fresh plus extra to top
Preheat oven at 180ºC or 170ºC fan forced. Line a 12-hole 1/2 cup muffin pan with baking paper cups.
In a large mixing bowl, combine flour (with baking powder) and sugar together. In another large mixing bowl, whisk eggs, oil, sour cream and vanilla together. Sift the dry ingredient into the sour cream mixture and fold until just-combined. Do not over mix batter as mixture may be dry.
Fold in raspberries and spoon mixture into pans. Bake for 25-30 mins (I baked mine for 30 mins) or until the skewer inserted in the center of one of the muffin comes out clean. Cool in pan for 10 mins then transfer to a wire rack. Serve warm or at room temperature.