Raspberry Mini Muffins #MuffinMonday

When you have fresh raspberries that are past their best, mash 'em and make raspberry mini muffins. Sweet raspberries mean not a lot of sugar is needed in these little beauties so they are perfect as a snack or breakfast.

This month I'm in Jersey, Channel Islands so I've been reveling in homegrown or at least locally grown produce. I buy fresh from the markets plus I have a big collection of what my daughters call "pity jam" in the cupboard. You know, from the little old ladies who take a table at markets and donate their proceeds to charity. Yes, I can make my own jam and often do but they look so sweet behind their small stalls, jars all neatly arranged with cloth squares tied to the top and handmade labels. And even if the proceeds don't go to charity, I just can't help myself.

We were at a carboot sale the other weekend and one lady, not so old this time, had baskets of local raspberries and strawberries for sale. I bought two baskets of the raspberries, which we ate with homemade meringues and whipped cream but as they started turning a bit soft, making muffins seemed like the ideal way to use them. And indeed it was.

Ingredients - for 2 dozen mini muffins
1 cup or 125g flour
1/4 cup or 50g sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup or 110g mashed raspberries plus more for decoration, if you've got some
1 medium egg
1/4 cup or 75g Greek yogurt
1/4 cup or 60ml milk
2 tablespoons canola or other light oil

Method
Preheat oven to 350°F or 180°C and prepare your mini muffin pans by lining them with little paper muffin cups, buttering or spraying with non-stick baking spray.

In large bowl, sift together the dry ingredients.

In smaller bowl, whisk together the raspberries, egg, yogurt, milk and oil.

Add the wet ingredients to the dry ingredient and fold until just combined.

Divide the batter between your muffin cups. Add a decorative raspberry to each muffin, if desired. I only had 12 nice ones so one pan got raspberries, one pan was plain.

Bake in the preheated oven about 12-15 minutes or until the muffins are browned and a toothpick inserted comes out clean. They turned an interesting blue in places but were most delicious.

Enjoy!

As almost always with Muffin Monday, we don’t have a theme so our bakers make whatever inspires them each month. We hope some of them will inspire you to bake muffins!

• Apple Blackberry Muffins by Sew You Think You Can Cook
• Cappuccino Chip Muffins by Palatable Pastime
• Cheesy Chile Corn Muffins (Gluten Free) by Farm Fresh Feasts
• Cinnamon Swirled Muffins by Passion Kneaded
• Fresh Peach Muffins by Karen's Kitchen Stories
• Lemon Meringue Muffins by Making Miracles
• Phase 3 Muffins by A Day in the Life on the Farm
• Raspberry Mini Muffins by Food Lust People Love

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board.

Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.

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