Macrobiotic Rapsberry Muffins

Baked Rapsberry Muffins. No sugar, egg, butter and milk.

It is worth baking macrobiotic muffins. Later on, I will upload the recipe.(Now, we're at my parent's home and cannot find the recipe....)

Taro's rate:★★★★★

Since I didn't use any daily products and sugar, the taste became very light and will never feel my stomach heavy. Probably it would be very healthy muffins. As for the jam, I got rid of most of the rapsberry seed and added some banana. Then the taste became more soft and mild. This homemade jam would go with yoghrut as well.

Blueberry Muffins

Actually, I am crazy about muffins. However, neither Jun nor Taro do.

Since the blueberries are quite sour when we eat it as fresh, baked blueberry muffins.

This time I slightly changed the ratio of flours. They are even.(60g whole wheat and all purpose each). The original recipe is here.

Plus, I use 5 tea spoons yoghurt instead of milk.

When I use yoghurt, the surface became more crispy. But in the inside, they're enough moisture.

Taro will like it when he recover the cold. Just wait and see......

Jun was willing to taste it. He likes orthodox stuff.

Apple Crumble Muffin

Baked apple crumble muffins. The recipe is same as strawberries muffins.

As for an apple, saute diced cut an apple with butter and sugar beforehand.

They're going to be served for tomorrow's breakfast. :)

Fresh Strawberry Crumble Muffin

Still Taro has been having a fever. Once it passed away, but he developed his fever of 39 degrees last night. Today, his temperature is 37.8 degrees. He has been grouchy seriously. I have to nurse him all the time like the stage of a newborn baby!

Even thought such a terrible situation, I cannot help baking some stuff. Since Taro has had no appetite, I came up with the idea that his favourite strawberries into muffins.

Found the recipe from cook pad and adapted from it. Changed the rate of flour and kinds of sugar though.

When he wakes up from taking a nap, I will feed him with it. Hope he will taste it.

The recipe of Fresh Strawberry Crumble Muffin

Ingredients

-crumble topping-

- 25g all purpose flour

- 15g almond powder

- 20g sugar

-20g diced unsalted butter (room temperature)

A- 70g unsalted butter(room temperature)

A- 60g beat sugar

A- one egg(room temperature)

B- 80g all purpose flour

B- 40g whole wheat flour

B- 1 teaspoon baking powder

→ Shifted

C- 40cc milk

C- 1 table spoon yoghurt

- 150g strawberries( half size cut)

Method

1 Make the topping by whisk together the flour, almond powder,sugars and butter in a bowl. Stir using your fingers until coarse crumbles form. Keep it into the fridge more than 30 minutes.

2 Preheat the oven to 180℃

3 Grease a standard 6 muffin pan or line with paper muffin cups. ( I always use vegetable oil spray.)

4 Whisk together butter and sugar until fluffy. Add one egg and whisk together.

5 Add 1/3 of the B and mix together using a spatula, just until ingredients are moistened.

6 Add 1/2 of the C and mix together.

7 Add 1/3 of the B and mix together then add remaining of the C and mix until incorporated.

8 Add the remaining of the B and mix together.

9 Fold in the berries.

10Distribute the muffin dough equally among the cups.

11 Bake until muffins are golden brown, about 25-30 minutes.

12 Test with a long toothpick to make sure the centres of muffins are done.

Set on wire rack to cool for 10 minutes. Remove muffins from the pan and serve slightly warm.

Make 6 muffins.