A few years ago, I visited a friend who took me to see her friend, who had just recently had a baby. I remember being totally impressed with how together this woman was, despite her chaotic schedule, recovering health and our last-minute visit — to the point where she sat us down and busted out fresh baked goods in what seemed like mere minutes. It was like magic! Just make a pot of tea and that’s that. I promised myself that I would learn from her and stock up on frozen pre-prepped items to make entertaining guests stress-free. Never did get around to it, though. Until now. I was already cooking extra dishes for freezing, so it seemed like a good enough time to stock up on baked goodies as well. Like these muffins!
Ingredients pile. While digging through the downstairs freezer (the huge kind that you can fit dead bodies in), I found several bags of raspberries from last year’s harvest. Getting the chance to use our own fruit is always cool. Half of them ended up being consumed in smoothies, but I set aside enough for a double batch of this recipe.
I pretty much used Real Simple’s Sugar-Crusted Raspberry Muffin recipe right out of the box. Everything translates over fairly easily into Finnish ingredients. There’s always a bit of flour confusion since they classify a bit differently here, so I’ll note that I usually use cake/pastry flour with 12% protein for muffins. Look for something that says “erikoisvehnäjauho”,“leivontakarkea vehnäjauho”or “ydinvehnäjauho”. (Thanks go once again to the Nordic Recipe Archive‘s endlessly helpful ingredient translations.)