Raspberry and Poppyseed Muffins

Think I must have bought some kind of super-hybrid raspberry bushes as, two months on from the very first berries, they are still producing super-sized sized fruit. 

Growing high on tall, prickly branches, these berries have been safe from the jaws of my berry loving pup meaning that I have been able to feast on them rather than him.  As always, the majority of the berries have been picked and eaten there and then amongst the shrubs but last week I managed to restrain myself just enough to collect a small punnet for the following muffins.  Ever so glad I did.  These are ridiculously good.

Moist, creamy and beautifully speckled, the only negative thing I have to say about these cakes is that they don’t freeze very well.  So you’ve got to eat them all in a couple of days.  Ah, the hardship…  😉

Raspberry and Poppyseed Muffins (adapted from Tom Aitkens’ Cooking)

(makes 12)

60g butter

100g caster sugar

2 large eggs, yolks and whites seperated

1 tspn vanilla essence

100ml buttermilk

3 tblspn poppyseeds

150g plain flour

1/4 tsp bicarbonate of soda

1/2 tsp baking powder

Pinch of salt

1/4 tsp cream of tartar

100g raspberries, left whole

• Cream the butter and sugar together.  Add the egg yolks gradually and stir well to combine.  Add the buttermilk, vanilla essence and poppy seeds and set aside.
• In a seperate bowl, whisk the egg whites and cream of tartar until stiff whites form.  Fold this into the former mixture carefully.
• Sift the flour, bicarb, baking powder and salt into the bowl along with the raspberries and fold until just combined.
• Spoon into a buttered muffin tray and baked at 180oCfor 20 minutes or until golden.

P.S. Don’t forget to join in the Fridge Door Competition for a chance to win one of my two favourite cookbooks.  🙂

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