Orange & Raspberry Muffins: Inspiration

When one ventures into a creative field, occupation, career, hobby or whatever you want to call it inspiration is pretty crucial to success. If creativity is forced it’s hardly ever good, sometimes it’s good if you know what inspires you. Some people have a “muse” that brings endless inspiration and others, like myself, have it smack them in the face from unexpected places.

Perhaps this wasn’t as unexpected as I perceived it to be at the time, however at the time it was a bit like a light bulb moment. First I should explain about this stuff called “squash” or “cordial” depending on what part of the UK you are from. Growing up in America the only thing I can compare it to is possibly Kool-Aid and that’s a bit of a stretch. Squash is a concentrated flavored liquid that is diluted by water.

It’s alright. I don’t personally rate squash as anything special. It is a suitable alternative to carbonated fizzy drinks and can be a change from water if needed. Anyway after trying a new flavor of orange and raspberry I had the light bulb moment! One word came to mind “muffins!” Orange and raspberry muffins to be exact.

Muffins are one of the easiest things to bake. It’s mostly a case of mixing dry ingredients in one bowl and the liquid ones in another before mixing together. No complicated instructions here! These turned out better then I expected and I already have added raspberries to my shopping list so I can make them again!!

It’s one thing to be inspired by something, but when it’s made into something all your own it’s even better!!

Orange & Raspberry Muffins

125g fresh raspberries
icing sugar, to coat raspberries
250g plain flour
2 teaspoons baking powder
150g golden caster sugar
1 orange, zest & juice
1 large egg
250ml milk
50g unsalted butter, melted

Heat the oven to 200C and line a muffin tin. Coat the raspberries in a dash of icing sugar (you don’t need much to cover them.) Zest the orange, cut it in half and juice only half the orange.
Whisk the flour, baking powder, and sugar together before folding in the zest and raspberries.
Mix the egg, milk, melted butter, and the orange juice.
Make a well in the dry ingredients and pour in the egg/milk/butter/juice mixture. Stir until just combined. Using a medium ice cream scoop, scoop the batter into the muffin cases.
Bake in the preheated oven for 15-20 minutes… it’s easy to know when they are done by the amazing smell that will fill the kitchen. Leave to cool slightly before sampling and finishing them off!

Tip: mix the dry ingredients the night before and then when you get up in the morning heat the oven add the wet ingredients and bake for a great breakfast treat!

Other Fruity Muffins: 

notes: inspired by a recipe from 100 Magnificent Muffins & Scones by Felicity Barnum-Bob

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