There is something very comforting about baking on a Sunday afternoon. First of all, the smell of baking perfumes my whole house with sweet and buttery aromas; secondly, there is no better way to beat my Monday blues than with homemade baked goods and start off the busy work week on the right foot. So, that was exactly what I did this past Sunday afternoon–making these cute-looking mini raspberry muffins.
I don’t like my muffins big because I could never finish the whole thing and always end up wasting the food. When it comes to baking, I love everything mini—mini egg tarts, mini tartlets, mini cupcakes, etc. (My obsession with small baked goods also explains my petit fours fetish in Paris recently.) I always opt for a light breakfast in the morning so mini muffins fit my bill.
I personally love my raspberry muffins pictures very much. I usually shoot with an Aperture of 3.2-3.5, but today, I experimented with a much lower setting. All these pictures were shot with an Aperture of 1.8-2.2; I thought they look great and somewhat dreamy. Anyway, if not for the taste of these mini raspberry muffins, I hope you enjoy the pictures I presented.
1/2 cup butter/1 stick butter/4 oz (at room temperature)
1 cup sugar
1/2 cup milk
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh raspberries
Some powdered sugar (for sprinkling)
In a mixing bowl, cream butter and sugar with an electronic hand mixer. Add eggs and mix well. Stir in milk. Add all-purpose flour, baking powder, and salt to the mixture and continue to blend with the hand mixer. Gently fold in the raspberries.
Lay out a mini muffin pan and arrange mini baking cups. Fill the baking cups with the mixture (about 2/3 full). Sprinkle the tops with a little powdered sugar. Bake in a preheated 375 degree oven for about 25 to 30 minutes, or until lightly browned.
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