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.
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2 comments:
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? :)
I'd say cut them in half.
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