Raspberry Muffin

June 1,
2009

scone
muffins

180 x 30 min.

1 1/2cups flour
1/2 rice flour
2 teaspoon baking powder
1/4teaspoon baking soda
1/4 teaspoon salt
1/2 cup brown sugar
50g unsalted butter, at room temperature
1/2 cup milk, at room temperature
1/2 yogurts, at room temperature
1 egg (50g), at room temperature
1 egg yolk (20g), at room temperature
80g blue berries,frozen
80g raspberries, frozen

1. Sift together the dry ingredients.
2. Mix the sugar, butter, milk, yohgurt, eggs and egg yolks until
   well combined.
3. Pour the liquids into the dry ingredients,and fold gently
   with a spatula just until the dry ingredients are mostly moistened.
4. Fill the tin using an ice scoop and drop the raspberries
   and blue berries.
5. Bake until the muffins are golden brown.
   

notes

The butter will solidify if the wet ingredients are not room temperature.
Do not overmix to make the muffins tender. The batter should be lumpy.
Rice flour makes chewy texture.