Friday, May 13, 2016

Mini Raspberry Muffins for my Toddler

My toddler - he has a thing for fresh fruit. Mangoes, oranges, and bananas are some his favorite but, because we live in Minnesota, fresh, tropical fruit are not always easy to come by. Luckily, he also can't get enough of raspberries. I can get him to eat almost anything if I put chucks of fresh raspberries on it. As you can imagine, meal times often include very adventurous (for a toddler at least) food combinations. Scrambled eggs with raspberries. Chicken with raspberries. Avocado, sausage and raspberries - we've done that too.

While on the less adventurous side, mini muffins are a go-to for breakfast around here. I make a different batch every two weeks and pop a few in the freezer. It about 10 seconds to warm up in the microwave. I've added raspberries to this batch but have made them in the past with blueberries. That's how we shake things up around here these days.

Raspberry Cinnamon Muffins 
Makes approx. 24 mini or 12 average-sized muffins

1/2 cup butter, at room temperature
1 cup sugar
2 eggs
1/2 tbsp vanilla extract
2 cups plus 1 tbsp all purpose flour
1/4 tsp salt
2 tsp baking powder
2 tsp cinnamon
1/2 cup milk
1 1/2 to 2 cups frozen raspberries

1. Preheat the oven to 350 degrees F. Grease muffins tins and set aside.
2. Whisk the butter and sugar until light and fluffy. Add eggs, one at a time, whisking well after each addition, then whisk in the vanilla extract.
3. Sift the flour, salt, baking powder and cinnamon together in a separate bowl.
4. Fold in half of the flour mixture into the egg mixture, followed by half of the milk. Repeat.
5. Dust the raspberries with the remaining flour. This can be easily done by placing the raspberries and flour in a sieve and gently sifting the flour through.
6. Scoop into greased muffins tins and bake for 15 to 20 minutes (longer if you are making average-sized muffins) until a toothpick test comes out clean. Transfer to wire rack and cool before serving.

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