So out came my ancient muffin pans, new muffin papers, baking ingredients, and a saucepan paired with a small stainless steel bowl that creates a perfect double boiler for melting chocolate. I also plugged in the food processor, where I've whipped together countless recipes of quick banana bread.
These muffins take most of their sweetness from fresh raspberries and the silky chocolate glaze enhanced with a bit of raspberry liqueur. Adding a little sugar to the glaze will easily adjust the sweetness, plus a dollop of raspberry jam. They're great for dessert - or for breakfast!
Raspberry Muffins with Raspberry Bittersweet Glaze
Makes 12-15 muffins
1/2 cup oatmeal
1/2 cup walnuts
1/2 cup butter, softened
1/2 cup yogurt
1 1/2 cups whole wheat pastry flour2 eggs
1/4 cup honey
1 pint fresh raspberries, rinsed and sorted
1 teaspoon baking soda
pinch of salt
1 teaspoon vanilla
Raspberry Bittersweet Glaze (see below)
fruit-sweetened raspberry jam
Preheat oven to 350 degrees. In food processor, pulse oatmeal and walnuts until ground fine. Add all other ingredients and blend thoroughly. Fill 12-15 cupcake papers 2/3 full. Bake for approximately 25 minutes or until toothpick comes out clean from center.
Cool for 10 minutes. Remove cupcake papers and add Raspberry Bittersweet Glaze:
3 ounces bittersweet chocolate
1-2 tablespoons raspberry liqueur
5 tablespoons water, to thin
sugar as needed, one teaspoon at a time
In double boiler, melt together chocolate and liqueur. Add water until mixture thins so it is spreadable. Add sugar if additional sweetness is desired, and more water to maintain thin consistency. Spread on muffins and then top each with 1/2 teaspoon jam. (VOE - may substitute fresh berries for jam)
Top each muffin with 1/2 teaspoon raspberry jam.