As an absolute fruit fanatic, I could hardly wait to try out the new muffins with my favourite fruits. It seemed yet again that I had spent ages at my trusted fruit merchants choosing the right fruit to go with today’s muffins.
Handy hint: The fruit really shouldn’t be too firm when you buy it, as with softer fruit the flavour is even more intense when baked.
After going back and forward in front of the fruit stand, I decided on a punnet of fresh raspberries (175 g).
To save having to stir the cake mix with 80 ml of water, I used my protein shaker instead of a bowl. So just a good shake and the mixture is ready.
While the oven was heating up to 180°C I washed and quartered the raspberries.
To make sure the accompanying muffin cases didn’t expand too much when baking, I popped them in my muffin tin and then started by filling them with the cake mixture.
Once each case had been blessed with some of the mixture, it was time for the raspberries, dividing the quarters randomly between the cases. Then off to the oven.
Slip the muffin tin into the oven at 180° top/bottom heat and then wait, wait, wait...
After the recommended baking time of 15 minutes I was desperate to take the fruit muffins out of the oven. Sadly they had not yet cooked right through or risen properly.
As my old oven always needs a little longer, I treated the muffins to another six minutes of baking. And as you can see from the picture, after a total of 21 minutes they were beautifully moist and delicious!
What you need:
- 10 raspberries
- 80 ml water
- PowerBar Caramel Vanilla Muffins
- Chopping board/sharp knife
- Muffin tin