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.

2 comments:

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.