Raspberry Muffins with Créma di Balsamico

Raspberry Muffins with Créma di Balsamico



Shopping List for 12 muffins:


60 gr salted butter, melted and cooled down
2 Oranges, scrubbed clean and zested
125 ml buttermilk
1 egg, free range please
125 gr semolina
250 gr self-raising flour, sieved
250 gr soft white sugar
2 punnets of raspberries - 150 gr each
12 teaspoons créma di balsamico  ( not vineger)

1 caketester or toothpick

Muffintin with paper muffin cases

* Preheat your oven to 190C. Whilst your butter is cooling off you can grate your orange peel and squeeze the fruits. Put the zest of the  orange peel , 125 ml orange juice, the buttermilk and the egg in a bowl and whisk it lightly until a little fluffy.

* Mix the semolina and the self-raising flour with the sugar in a bowl and stir. Mix the orange mixture in it but keep mixing until well combined. Fold in 2/3 of the raspberries, gently does it.

* Fill the paper cups with the mixture, but not too full. Put 1 teaspoon of créma die balsamico on each muffin. To create a marble effect in your muffins gently wade or stir a  tooth pick or your cake tester through the mixture in the muffin case.

* Divide the rest of the raspberries over the muffins and bake them in your preheated oven for about 25 minutes in the middle of your oven. When you take them out of your oven let them cool down on your wire rack for about 30 minutes.

                                                              "Enjoy"