Sunday baking with Hetty is finally here again. I’ve been looking forward to this post all week. The recipe is something I found looking through my grandmothers old recipes. Raspberry/Vanilla-cream/Chocolate muffins. It sounds like a dream, and it tastes like a dream. I had a few complications while baking these, and perhaps with the result as well. The thing is that the raspberry was a little too sour but yet in a strange way it sort of went pretty well with the sweetness of the vanilla-cream and the chocolate. Then there was the fact that I don’t have a muffin-baking trey witch made my muffins wider and not taller. It didn’t look good, but they tasted really good. So a tip; use a muffin-baking trey if you have it, if not pre-pear for wide muffins not tall once. lol hah.
300-350 g of raspberry
2 dl of Sugar
125 g butter
2 teaspoons of vanilla sugar
2 teaspoons of baking powder
2 large eggs
4,5 dl all purpose flour
4 tablespoons of Cacao powder
1,5 dl milk
5 dl vanilla cream
How to make Hetty’s chocolate,berry, vanilla muffins:
- Pre-heat the oven to 450 degrees. Start by mixing butter and sugar until you get a butter/sugar cream. ( Use a mix-master if you have one.) Then mix the eggs into the butter-sugar-cream. Next up mix all the dry ingredients together in a mixing bowl and blend it all together.
- Add half of the dry ingredients into the butter-sugar cream, then add the mild before adding in the other half of the dry ingredients. Mix it all well together with a mix-master.
- Place 10-15 ( depending on size.) muffin baking forms into the muffin trey. Then fill the baking forms half full, add a teaspoon or a tablespoon of vanilla cream. ( depending on how large your baking forms are. Then add a handful or a little less of raspberry on top. Put the muffin trey into the oven for about 15 minutes.
- Let the muffins rest for about 5-10 minutes before serving. The muffins are equally as good cold as warm.
My grandmother never made this when I was a kid, but I did find the recipe in her recipe book, so I don’t know how she got a hold of it but she have apparently made them before. But they turned out amazing, as I said earlier the raspberry is maybe a little too sour but in a strange way it goes pretty well with all the sweetness in both the vanilla cream and the chocolate. The photos of the muffins are bad, and i mean really bad. Because they are wide AF instead of tall AF. But it is what it is and I’m not hiding them because they were really tasty and I really wanted to share the recipe with you.
Tomorrow I will be posting a dinner plan for the upcoming week. I hope you have an amazing day, and that you keep up the good cooking.
Until next time..