Wednesday, 2 November 2011

Rasberry mufffins with amaretto cookies

This time I have baked raspberry muffins with amaretto cookies. Although they were very easy to make their baking time was extremely long, it took me 45 minutes to bake those small muffins. The recipe comes form this blog it is cake recipe but I turn it into batch of muffins. Those muffins were very tasty, moisture, soft with lovely raspberry and almond scent.

Ingredients for 12 muffins:
  • 175g butter
  • 175g icing/ powder sugar + some for dusting
  • 3 eggs
  • 140g flour
  • 1 tsp baking powder
  • 85g grated almonds
  • 24 amaretto cookies (2 for each muffin)
  • 200g raspberries (I had frozen)
Preheat the oven to 160C. Line muffin tin with paper cases.

Put the butter, sugar, eggs, flour, baking powder and almond in electric mixer bowl and beat them together until they create smooth, thick batter. 
Spoon the batter into earlier prepared paper cases. First put about 1 tbsp batter, then add cookies and raspberries.
batter with cookies
and raspberries

Cover them with additional layer of batter, add more raspberries and sprinkle with crushed cookies. Be careful not to overload the paper cases, leave small gap from the edge. On the other hand don't be worry those muffins do not rise much, the only risk is that they might leak on sides a little bit. 
Bake them for 45 minutes. Check with toothpick if baked inside. If you like you may dust them with icing sugar.

before baking

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