Web Winery
Since 1995

Raspberry Muffins

Recipe from Bargetto Winery, first shared on Web Winery in 2001. Open

Bargetto Winery today: bargetto.com · Original page: Wayback Machine copy

Muffins with raspberry wine in the batter and minced fresh raspberries folded through.

  • CourseBaking
  • Time20 minutes in the oven
  • Oven400°F

Ingredients

Method

  1. Heat the oven to 400°F.
  2. Cream the butter and sugar in a large bowl until light and fluffy. Beat in the eggs one at a time.
  3. Take out 3 tablespoons of the flour and toss it with the raspberries. Sift the rest of the flour with the salt, baking powder and baking soda.
  4. Stir the vanilla into the raspberry wine.
  5. Stir the flour mixture and the wine into the creamed butter to make a batter, then stir in the floured raspberries.
  6. Spoon into a muffin pan and bake for 20 minutes, or until done.

Pair with

The winery named only the raspberry wine in the batter.

Notes

  • The original method is garbled: it sifts the dry ingredients and mixes the wine with the vanilla, but never says when to combine them with the butter and eggs; step 5 fills the gap. It also doesn't say how many muffins it makes.
  • "⅛ tablespoon" of baking powder is what the original says. It is very little for 3 cups of flour and may be a typo.

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