Raspberry bran muffin

19 more days before we depart and bid sayonaro to Boston. Looking at the current state of the kitchen, I still have a lot of things to clear. Flour, noodles, rice, sauces…I probably wouldn’t be able to clear them before that date. Nonetheless, I will keep on trying!

If there’s anything that I will miss during my time here, it would be the many wonderful friends that I have made and baking. The company makes a difference wherever you are and to be able to meet so many fun-loving and God-fearing friends is just a precious gift from the Lord. They are just…different.

Baking. Oh! How I will miss this new-found hobby when I go back home. Not that I will totally abandon it, but I also know that work will constitute a large part of my life and along with all other commitments, baking has to take back seat. Now with about 2 weeks to go before I depart from my beloved standmixer, all the more I will want to spend more time baking.

This recipe is created because I didn’t have some of the ingredients from another recipe. So, I decided to just play around and see if it works.

I guess it does. Muffins and cupcakes are just some of the things that you wouldn’t mess up terribly even if you are a novice. As an amateur, the first baked goods I made were muffins and cookies and they turned out okay. This one is moist, not too sweet and delicious. I wanted to stop after having the first bite but I failed.

Since this is just an attempt, I halved the original amount for baking 12 muffins. Using the standard muffin pan, I was able to yield 8 in the end.

4 tbsp (1/2 stick) unsalted butter, melted and cooked
1/8 cup brown sugar, plus more for topping
1/4 tsp salt
1/2 large egg
1/4 cup honey (didn’t really have enough amount and top it up with light corn syrup)
1/8 cup canola oil
1/2 cup all-purpose oil
1/2 cup FARINA (wheat germ), lightly toasted
1/2 tsp baking soda
1/2 cup creme fraiche
1 cup raspberry

 1. Preheat the oven to 350F.

2. Place cupcake liners in a 12-cup muffin pan (you won’t yield all 12).

3. In a large bowl, whisk by hand the butter, brown sugar, and salt. Add the egg and whisk to combine.

4. Add the honey and canola oil. Whisk until emulsified.

5. Add the flour, FARINA, baking soda, and yogurt, and whisk together just until combined.

6. Fill in the muffin cups about 3/4 full. Top with the raspberries. Crumble a little brown sugar on top of the fruit.

7. Bake in the oven until the cake springs back and the tops are golden brown about 20 to 25 minutes.


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