Sunday, June 26, 2005

A baking question

If I'm making fresh raspberry muffins, do I squash the raspberries and then mix the raspberry pulp into the batter or do I just leave them whole and mix in? Or do I cut them up to be smaller but not necessarily squash them? When I make banana nut muffins, I squash the bananas but those are different. Fresh raspberries were on sale at QFC this weekend and somehow raspberry walnut muffins just sounded really good.


Stephen said...

I'd say it depends on what you want - you can certainly work with both.

When I make cheesecakes, I mash them into a pulp - so I can swirl them in. For pies, whole is probably more useful and allow the filling to grip the berries together.

Do you want a raspberry flavor or do you want muffin with raspberry bites? :)

Peeved Michelle said...

I'd say cut them in half.