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Celebrating Pink with Raspberry Muffins and our new pink / grey bento lunchbox.
You've got guests coming and "you need a cake fast!" or "you'd like to take a mid morning appetiser to work or school?" or "your children are desperate for a snack mid afternoon" -this is the recipe for you!
With these visually striking muffins, they look great and taste pretty amazing too! They are so quick and easy to make!
Its such a shame to put these lovely raspberries into a cake mixture. Having picked these gems direct from the canes this morning, it's only possible to eat so many delicious berries at breakfast -no matter how good they look.... That said, these muffins are pretty special. They just seem to melt in the mouth. Keeping the raspberries whole means they look great to bite into, and makes the overall texture feel great too.
We love this time of year. In the eSeasons Garden, fruit is in abundance. No matter how many kilos of raspberries we seem to pick, more just keep coming. Fortunately we have the thornless variety, so scratching of the arms is kept to a minimum! Unfortunately however, it means that many raspberries can seemingly disappear -into passing children's' mouths....
If you have space in your garden, raspberries can be very rewarding to grow. With a relatively long season, ours begin around May and can continue into late September / early October. They need very little attention, and seem to keep giving year in year out. Just watch out to create a contained space, as new shoots can pop up in unexpected locations.....
One point to note however: raspberries grow on last years canes -not the current new green ones! We were tidying up in kindergarten recently, and an energetic helper was so pleased to have cut back the raspberry canes, that she unknowingly had cut all the growth for next years fruit...... A little help can go a long way, when you know what you are doing -but as Kindergarten put it: there's nothing for next year now! Cut out the older growth only at the end of the season, leaving the new shoots for next year.
If you are stuck for time -give the recipe to your children, and watch them make it....
Wow your friends this raspberry season….
45 g porridge oats
240 g buttermilk
2.5 tsp baking powder
1 tsp cinnamon
1 egg (beaten)
120g brown sugar
80ml neutral oil
150g raspberries (fresh or frozen)
250g icing sugar
125g butter (softened)
1 tbsp lemon juice
few drops of red food colouring
Prep: 20-30 min. + Cooking / Bake: 20-25 min.
(from above)
6. Put the tray in to bake for approximately 20-25 minutes. Depending upon the size of your muffins, check them towards the end of the cooking time, so they don't brown too much.
1. Weigh out the ingredients for the icing.
(from above)
2. Mix the icing sugar and butter together with a hand whisk. Add the lemon juice and whisk again.
3. Add the red food colouring to your desired colour, whisk and evenly mix.
Transfer the muffins onto individual serving plates. Add fresh raspberries to delight your guests.
Enjoy!
The great thing with the bento is that you can serve into it, and be sure that its leakproof seals will make sure the filling stays where it's supposed to.
Take it to work or school, or just out for a picnic. This great recipe will taste amazing wherever you go.
You want it warmed? No problem put the bento into the microwave and warm away..... our bentos are so versatile.
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