Raspberry Swirl Muffins

raspberry-swirl-muffins-web

The RSPCA had their annual Cupcake Day on Monday which inspired me to bake.  Given that I had been away for 4 days and there was no food (not entirely true but you know what I mean) in the house I had to get creative with what was there.  We always have frozen raspberries in the freezer given Miss E’s obsession with them so I cheated a bit and made yummy Raspberry Swirl Muffins which you can call cupcakes if you like!  She has been loving these in the lunch box.

These muffins are lowish in refined sugar, you could probably even take it down even more and they’d still be lovely and I made them gluten free but they don’t need to be.  Thermomix and conventional recipes for you, makes 12 and can be frozen, anything else you need to know?  On to the recipes, conventional first …

What you need:

2 C frozen or fresh raspberries

1 ripe banana

1 1/2 C plain flour ( I used 1 C sorghum & 1/2 C Orgran plain GF flour)

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 eggs

1/4 C coconut oil (in liquid form)

1/2 C raw caster sugar

1 tsp vanilla extract

1 tsp grated lemon rind

1/2 C buttermilk (if you don’t have buttermilk (like me) you can squeeze a bit of lemon into normal milk and and let it sit for minute before using)

What you do:

Preheat the oven to 200 C and line a 12 hole muffin tin

In a blender puree the raspberries and banana together. Set aside.

In an electric mixer cream the coconut oil and sugar together then add the eggs and beat in

Add the vanilla and lemon zest and combine

Add the flour, salt, baking powder and soda and gently beat through then slowly add the milk until just combined

Add 1/4 of the puree mix into the batter and stir through with a spoon

Fill 1/4 of the prepared muffin cases with the batter, then spoon in the remaining puree across the muffin cases and top with the remaining batter

With a toothpick swirl the puree through the muffins and then bake for 20 – 25 minutes or until a toothpick comes out clean.

Cool in the tin for 5 minutes and then turn out onto a cooling rack to cool completely

Raspberry Swirl Muffins

Ingredients

  • 220 g frozen or fresh raspberries
  • 1 ripe banana
  • 170 g plain flour (I used 120 g sorghum & 50 g Orgran GF plain flour)
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs
  • 40 g coconut oil (in liquid form)
  • 120 g raw caster sugar
  • 1 tsp vanilla extract
  • 1 tsp grated lemon zest
  • 120 g buttermilk (if you don't have buttermilk, like me, just add a squeeze of lemon and let it sit for a minute before using)

Instructions

  1. Preheat the oven to 200 C and line a 12 hole muffin tin
  2. Puree the raspberries and banana together. Speed 8 / 10 seconds. Set aside
  3. Add in the sugar & coconut oil and combine Speed 5 / 5 seconds
  4. Add the vanilla, eggs & lemon zest and combine Speed 5 / 5 seconds
  5. Add the flour, salt, baking powder and soda and combine Speed 2 / Reverse / 10 seconds
  6. Add the buttermilk Speed 4 / Reverse / 4 seconds
  7. Add 1/4 of the puree and combine Speed 2 / Reverse / 2 seconds
  8. Fill the prepared muffin cases so that they are 1/4 full and then add a layer of the puree, top with the remaining batter
  9. With a toothpick swirl the puree through the muffins then bake for 20 - 25 minutes or until a toothpick comes out clean
  10. Cool in the muffin tin for 5 minutes then turn out onto a cooling rack to cool completely
http://www.boiledeggsandsoldiers.com/2015/08/raspberry-swirl-muffins/

Do you like a fruity muffin? 

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14 comments on “Raspberry Swirl Muffins

  1. Sammie @ The Annoyed Thyroid
    August 20, 2015 at 1:10 pm

    I love me some fruit in my muffin and berries are the best. Chocolate and raspberry is such an ace combination!

    • Vicki
      August 20, 2015 at 9:23 pm

      E loves raspberries so I try to spinkle them around for her! x

  2. Tash @ Gift Grapevine
    August 20, 2015 at 5:19 pm

    Raspberry muffins are my go-to thing to bake. I always have raspberries in the freezer as Mr TT eats them like lollies. What a great idea to include a banana in the recipe too. Your almost healthy version is a bit healthier than mine 🙂

    • Vicki
      August 20, 2015 at 9:24 pm

      I would love to see your version too. x

      • Tash @ Gift Grapevine
        August 21, 2015 at 12:26 am

        2 cups plain flour; 1 tbs baking powder; 2 tsp custard powder; 1 cup sugar; 3/4 cup raspberries (300g); 2 eggs; 3/4 cup milk; 3/4 cup vegetable oil. Sift flour, baking powder and custard powder into a bowl. Add sugar and raspberries. In a separate bowl mix together eggs, milk and oil. Add milk mixture to the dry ingredients and just combine but don’t overstir. It’s super easy but as I said – your version is much healthier than mine 🙂

        • Vicki
          August 21, 2015 at 10:46 pm

          Yum, this sounds delicious too, I wouldn’t have thought to use custard powder – will have to try. x

  3. Lucy @ Bake Play Smile
    August 21, 2015 at 8:03 am

    Hahaha I love the title of these muffins Vicki! I definitely need to try them out! I always love a new muffin recipe! Thanks for linking up with Fabulous Foodie Fridays! Have a great weekend! xxx

    • Vicki
      August 21, 2015 at 10:48 pm

      These were an experiment that I think worked! Hope you have a great weekend too. x

  4. Kat - The Organised Housewife
    August 21, 2015 at 9:30 am

    Ooh i just love Raspberry Muffins! Can’t wait to give them a try.:)

    • Vicki
      August 21, 2015 at 10:48 pm

      I hope you like them x

  5. Maxabella
    August 23, 2015 at 9:11 pm

    I adore raspberries and these will be lovely. I love the word ‘swirl’ too… just sounds so yummy!! x

    • Vicki
      August 23, 2015 at 9:16 pm

      It is a good word isn’t it, swirl, swirl, swirl! x

  6. THE HUNGRY MUM
    August 26, 2015 at 4:55 pm

    I have all these ingredients! I see swirl muffins in my very near future 🙂

    • Vicki
      August 26, 2015 at 9:05 pm

      I hope they are swirlicious for you! x

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