If the first muffins you made as a kid were hard as a rock and most likely contained instant coffee, you were definitely not alone. For the first 5 years of my young life, I learnt to bake solely from the SnowFlake cookbook my mom probably got with her latest issue of the YOU magazine. The repertoire of recipes wasn’t the most riveting and consisted mostly of blueberry, choc chip and cappuccino muffins – which to this day I still can’t eat because I’ve just made way too many of them. It wasn’t the worst baking book to learn from, the recipes were simple enough and consisted mostly of ingredients your mom already had in the cupboard. It’s the very same cookbook my favourite Apple Pie recipe comes from, which we reimagined as Yo Mamas Peach Pie.
I think the reason I love cooking and more importantly baking so much, are the memories they’re attached to. During school holidays you’d find me in front of my mom’s cabinet, paging through cookbooks because she’d given me permission to make dinner, and I thought it was the most wonderful thing. Listening to my mom tell me, with a loving smile on her face, how delicious something was, even if I knew I’d burnt it and it should probably get thrown straight in the bin, makes me understand why I have such a love for cooking and creating. She gave me space, and ingredients, to ruin her kitchen, set the microwave alight, and experiment with recipes until my little heart was content while still telling me how wonderful a rock solid muffin was and how I should make some more, but his time add ALL the ingredients and not just the ones that tasted nice.
Muffins are often a young child’s first introduction to baking. They’re small enough to not be as intimidating as a whole cake, and if some look wonky you just set them aside and show people the fancy looking ones instead. They’re simple and easy to make and can give you a world of joy when you get them right and the entire house smells like baked goods. It’s where many of us start, and the wonderful thing about muffins is they’re adaptable. You can use the same base recipe for practically any flavour and just keep changing and adding according to preference and occasion.
Naturally, we opted for some nostalgia with a classic twist. We created these raspberry and macadamia nut swirl muffins with 1 things in mind. One being how much I still love peanut butter and strawberry jam sandwiches, and second being muffins are kind of the underdogs of the baking world – everyone seems to wrongly underestimate them. They’re perfect for an on the go snack or when you have a cake craving but want to limit yourself, and these raspberry ones make a wonderful Sunday morning breakfast.
In 2 days we’ll be on Springs front door and we couldn’t think of a better nod to a seasonal shift than with vividly coloured and refreshingly sweet, raspberries. They’re extremely high in various antioxidants which can help fight against ageing and slow the growth of cancer by getting rid of the free radicals in your body. Raspberries are unique because they contain antioxidant carotenoids, ellagic acid (this has the ability to slow down the growth of cancer cells) and quercetin. If the concentration of antioxidants isn’t enough to sell you, they are rich in phytonutrients, which has been proven to help reinforce your immune system.
We started with a simple muffin base, added a generous helping of nut butter, swirled in some raspberry preserve and topped it off with some fresh raspberries, popped them in the oven for 15 minutes and out came the perfect muffin. Subtly crispy on the outside and warm and fluffy on the inside. The raspberry swirl allowed the muffins to caramelise just enough while still keeping that tart refreshing flavour we all love from fresh raspberries. These are the perfect Sunday morning baking treat, you won’t want to leave your house these smell so good.
- 1 cup Gluten Free Flour
- 1 1/2 tsp Baking Powder
- 1/2 tsp ground Cinnamon
- 3/4 cup Almond Milk Unsweetened
- 4 tbsp Macadamia Nut Butter
- 1/4 cup Apple Sauce Unsweetened
- 3 tbsp Maple Syrup
- 1/2 tsp Vanilla Extract
- 1/4 cup Raspberry Preserve
- 12 Fresh Raspberries
Preheat your oven to 180 degrees Celcius and spray a 12 cup muffin tin with cooking spray.
In a medium-sized mixing bowl, whisk together all your dry ingredients (flour, baking powder, cinnamon and a pinch of salt).
In a separate bowl, combine all your wet ingredients except your raspberry preserve (almond milk, nut butter, applesauce, maple syrup and vanilla extract) whisking until smooth.
Create a little well in the centre of your dry ingredients and add your wet ingredients to the centre of the well. This step isn't crucial but makes combining easier. Whisk together your wet and dry ingredients until completely smooth.
Fill each cup of your muffin tray halfway, or until all the batter is used up and all your cups are equally filled.
Top each cup of batter with a teaspoon of raspberry preserve and using a toothpick, or chopstick swirl the preserve into the batter. Add one raspberry to the centre of each muffin and slightly push them into the batter.
Bake the muffins for 15-20 minutes or until the toothpick comes out clean.
Let the muffins cool slightly before removing them from the tin.