Do you ever get the feeling that something super cute is calling out to you? Like you HAVE to buy it and make something with it because OMG so cute!? No? Only me?
Okay, so I was in World Market and this happened to me. I was scanning through the kitchen section because they always have cute things and well… these cake molds literally jumped out at me. Like precariously balanced and fell on the floor jumped. THEN they were 25% off AND I had a coupon. It was fate.
So I bought them. And took them home. And made muffins. Now… One of my great beefs with cupcakes is that while they’re SUPPOSED to be light and fluffy, I really like them dense. So I also have a love for muffins. This Raspberry muffin recipe makes muffins that are super dense and super delicious. Give them a try!
Greek Yogurt Raspberry Muffin Recipe
1 C & 2 T All Purpose flour
1 t baking powder
1/4 t baking soda
1/4 t salt
1/2 c sugar
1/4 c melted butter or vegetable oil
1 5.3 oz container plain or vanilla greek yogurt
1/2 T vanilla
1 T heavy cream
1/2 T lemon juice
1 c Raspberries
1. Preheat oven to 350. Lightly grease and flour a muffin pan or baking molds. I use this recipe for cake release.
2. Using a fork or spoon mix all of your ingredients together except for raspberries. This batter is very thick so you don’t want to use a hand mixer and there’s really no point in getting the paddle of your hand mixer dirty when you can just use a utensil.
3. Add in Raspberries untill fully incorporated. You want them to break apart but still have some chunks throughout.
Fill baking cups 3/4 full and bake for about 2-22 minutes.