- 3 C strawberry or raspberry puree
- 4-6 T sugar
- 1/2 C uncooked Cream of Wheat
Bring puree to a boilover moderate heat and add sugar. Add cream of wheat and stir continuously. Reduce heat andcook for 3-6minutes, until the mixture becomesa thick puree.
Transfer to a large bowl. Whip with electric beater at high speed until mixture doubles in bulk and becomes light and fluffy.
Serve as soon as possible. Delicious with a little whipped cream.
Credits: Known World Handbook
- 1 C sugar
- 1/2 t salt
- 115 g unsalted butter
- 2 eggs
- 2 t baking powder
- 2 C flour
- 1/2 C milk
- 300 g frozen raspberries
- caramel sauce (optional)
Preheat oven to 180C. Cream together butter, sugar, and salt. Add eggs one at a time, beating well after each. Add baking powder, stirring in well. Mix in 1 C flour, milk, 1 C four, mixing thoroughly after each. Mash part of the raspberries if desired, and mix in.
Divide batter into 12 lined muffin cups. Drizzle a bit of caramel over each, if desired.
Bake for 30 min.
Credits: Adapted from here.
2013-11-03: I have a muffin tin I’ve never used, way more caramel sauce than we’ll get through this fall, and a three day weekend. Perfect for experimenting with muffin recipes. The original recipe called for 1 t vanilla, but since I was adding the caramel, and the caramel is already pretty strongly vanilla, I opted to omit it. As I was dividing up the batter, I was sure I could’ve easily filled 18, but went ahead and fit it all into 12, and they came out just fine.
2013-12-22: Joel commented the above ones were too moist for his taste. I also know he likes cranberries, so I picked up some dried cranberries to make another batch. I did so today — minus the caramel — and, naturally, they turned out much drier (a bit too in my opinion, but not his). They’d be better with real cranberries, so as more tart.