Today my parents left for Chennai. My dad and mom had just the opposite reactions, may be not entirely. But my dad was like a child, so happy indeed to get back home finally after two months, especially to all the sunshine and sweat! My mom was upset for almost a week now and today she caved, she cried. I was upset too and to just take my mind away from it- I decided I would use up the raspberries and blueberries I had bought. I had a muffin mood- so followed this recipe by Emeril,
- 1/4 cup all-purpose flour
- 2 tablespoons butter, softened
- 2 tablespoons sugar
- 2 tablespoons finely chopped walnuts
- 1 teaspoon finely grated lemon peel
- 2 cups all-purpose flour
- 2/3 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla essence
- 2 large eggs
- 1 stick unsalted butter, melted
- 1 cup buttermilk
- 1 tablespoon grated lemon zest
- 3/4 cup fresh blueberries
- 3/4 cup fresh raspberries
Preheat the oven to 400 degrees F.
Line a standard 12-cup muffin tin with paper liners.
To make the topping, in a bowl, mix together the topping ingredients until crumbly. Set aside.
In a bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
In a large bowl, beat the eggs with the melted butter. Add the buttermilk and lemon zest and whisk to combine. Add the dry ingredients to the wet and stir just to combine. (Batter will still be somewhat lumpy; do not overmix.) Gently fold in the blueberries and raspberries so the berries do not break open and pour into the prepared muffin tin.
Crumble the streusel topping over the muffins and bake until golden brown 20 minutes.
Judgement: The muffin was little less sweeter than I usually prefer but it was so moist. The topping made it really great.