Raspberries are both hard to come by and expensive for those of us living in Tokyo. Normally, I wouldn't think of doing something as "frivolous" as putting them into a baked item, but one of the local discount green grocer had a freezer case chock-full-of 1.1 lb. (500 gram) bags of frozen raspberries. "Oh happy day!" Unfortunately, I've had the experience all too often of these types of treats coming and going in a heartbeat never to return. I have the extremely temporary freedom to experiment with raspberries in my cooking.
Raspberry Orange Muffins (sugar-free, whole wheat, low-fat):
1/2 cup unsweetened applesauce
1/2 cup low-fat milk
1 tbsp. rice vinegar
finely grated zest of one medium orange
1 tbsp. vegetable oil
1 tsp. vanilla
1 cup Splenda granular
1/4 tsp. salt
1 1/2 cups whole wheat flour
1 tbsp. baking powder
1 cup frozen raspberries
- Add the vinegar to the milk, stir, and allow to rest for at least 5 minutes.
- Whisk the applesauce, egg, milk, orange zest, oil, vanilla, salt, and Splenda together.
- Sprinkle the flour over the liquid mixture and gently stir just until the flour is moistened. Allow this to rest for 15-30 minutes.
- Preheat oven to 375 degrees F. (190 degrees C.). Spray the bottoms of 6 muffin cups with cooking spray.
- Sprinkle the baking powder over the mixture and stir until just mixed.
- Stir in the frozen raspberries. Spoon the batter into the prepared cups.
- Bake for 25-30 minutes until a skewer inserted into the center comes out clean.
- Allow to cool in the tins for at least 20 minutes. Run a butter knife around the edges to loosen, pat gently if they stick to the bottom. Place on a rack for cooling.
These were light and very tasty, though the orange zest gives them just a hint of bitterness on the first bite. If you're particularly sensitive to such flavors, you may want to simply omit the zest.
They are best within a few hours of baking, but you can revive the texture to near-fresh status if you freeze the leftovers (as early as possible-freezing stale muffins won't fix their staleness), thaw, then wrap in foil and heat them for about 5 minutes in the toaster oven. This is how I usually have my muffins since it takes several days to eat a batch of six of them.
Nutrition information courtesy of the SparkRecipes calculator: