This is my eleven-year-old's favorite muffin recipe to date. We simmered 1-1 1/2 cups raspberries in 1/2 cup honey along with 1 drop each cinnamon bark oil and ginger oil until it boiled down to a compote. While waiting, we used two eggs, 1/3 cup vegetable oil, 2/3 cup milk and added the dry ingredients: 1 cup gluten-free Bisquick. The batter is thick, but that is a good thing, because next comes 1 small-medium sized bag of white chocolate drops slightly melted and the raspberry compote. We used white cupcake liners and filled the muffin holes 2/3 full, baking 16-18 minutes at 375 degrees. We had an icing recipe cooked up which called for 1/4 cup white chocolate chips melted, butter, and honey whipped, but the muffins were gone before I could get the icing made.
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Mother, writer, reformed culinary disaster, Andrea Mosier shortlisted for the Dundee International Book Award for Fire Eater and was a finalist for the Eric Hoffer Award for prose in 2014. "The Illuminated Man" will appear in the first edition of Serendipity. Her legendary potato salad recipe appears here on the June 5 entry. Archives
February 2019
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