It's Durga Pujo season! And that means that it doesn't matter how busy I am, I always try to make something sweet during this time. When my parents were here last year, my mom made special meals to celebrate different festivals and painstakingly made narkeler nadu, sandesh and payesh for pujo and Diwali. Even though I wanted to do all that, the busy week left me with little time and energy. But, I had to make something sweet!
We had some extra raspberries in the freezer and I combined it with peanut butter to make peanut butter and raspberry muffins. How I came up with the combination? It was what was available at home and just a feeling that this would work. And it tasted great!
There's the sweetness of the muffins, the tartness of the raspberries and the lingering creaminess of the peanut butter.
Ingredients: (Makes 6-8)
1/2 cup brown sugar
1 1/4 tbspoon peanut butter
1/4 stick butter, softened
1/2 cup fat-free buttermilk
1/2 tspoon vanilla extract
1/2 tspoon fresh lemon juice
1 1/4 cups flour ( I used a combination of whole wheat & all-purpose)
1/4 tspoon baking powder
1/4 tspoon baking soda
pinch of salt
1 cup fresh raspberries
Cooking spray for muffin cups
Preheat oven to 375° F.
Mix the sugar and peanut butter together and mix. Then add in the butter and whisk till it's well blended. Add the egg next and whisk. Add buttermilk, vanilla, and lemon juice and mix until it combines smoothly.
Combine flour, baking powder, baking soda, and salt in a large bowl, stirring with a whisk. Gently add in the buttermilk mixture and mix till it becomes smooth. Fold in raspberries and let the batter stand for 5-10 minutes.
Spoon batter into pre-coated muffin cups. Bake at 375° for 17-18 minutes or until muffins spring back when touched lightly in center.