Frozen raspberries folded into the batter give this bread a marbled magenta-and-lavender color when baked. Served as bite-sized muffins with a sweet glaze, they’re perfect for brunch—and watch them disappear in minutes at a bridal and baby shower.
Courtesy of Casey Barber
|2 cups (8 1/2 oz) all-purpose flour||1/2 cup plus 2-3 tablespoons whole or reduced-fat milk, divided|
|1 cup (7 oz) granulated sugar||2 large eggs|
|2 teaspoons baking powder||8 tablespoons (4 oz; 1 stick) unsalted butter, melted|
|1/2 teaspoon kosher salt||1 tablespoon plus 1/2 teaspoon vanilla, divided|
|1 8-oz bag frozen raspberries||1/2 cup (2 oz) powdered sugar|
|1/2 cup heavy cream|
Preheat the oven to 350F. Spritz a standard loaf pan, a 12-well standard or 24-well mini muffin tin, an 8-inch round or square baking pan, or a Bundt pan with nonstick baking spray.
Whisk the flour, sugar, baking powder and salt together in a large bowl. Gently stir in the frozen raspberries.
Whisk the cream, 1/2 cup milk, eggs, butter, and 1 tablespoon vanilla together in a medium bowl.
Gently stir the wet ingredients into the dry ingredients just until incorporated, being careful not to overmix the batter.
Pour the batter into the prepared pan(s). Bake until the bread is golden brown and a toothpick inserted into the center comes out clean. Timing will vary based on the pan used, but will range from approximately 20 minutes for mini muffins, 30 minutes for regular muffins, and 45 minutes to an hour for cake, loaf, or Bundt pans.
Transfer the pan(s) to a wire rack and let cool for 10 minutes. Transfer the bread(s) to the rack, sliding a knife around the edges to loosen the bread if necessary, and cool completely.
Make the glaze by whisking the sugar, 1/2 teaspoon vanilla, and 2-3 tablespoons milk together in a small bowl; you may not need all the milk. Drizzle over the muffins and let set for 15 minutes before serving.
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