Whenever I make muffins, I remember my high school Home Economics teacher telling us not to over mix the muffin batter, or else there would be tunnels in the muffins.
I can think of a few more terrible things than muffins with tunnels, but it is wacky that it was this advice on muffins that stuck with me all these years later. This recipe, if unaltered, might have ended up with those dreaded tunnels, but my education came to the rescue. Instead of adding the dry ingredients in two installments, they were added at the same time.
I may have overfilled the muffin pan a bit which can cause muffins have to have peaks. I like the way they look myself and as I’m the one who’s eating them, that’s fine. And the original recipe has been halved here.
Here we go:
Be super-happy that raspberries are back in the market.
Get the ingredients together.
Make the batter.
Bake the batter.
Prove that my education was at least a little useful.
The original recipe is here: http://food-fun.wisconsinfood.com/edible_antics/2008/08/raspberry-muffi.html