I got a surprise package of dried raspberries and blueberries from a relative in the US. They knew how much I missed the berries, and sent it to me.
And it was just after I rallied to get chillies included as berries in this month’s AFAM: Raspberries, hosted by Dee! So, you see, when word gets out, I might have to go into hiding, from my fellow Indian bloggers, who made chilli dishes! The only redeeming part is that I posted a recipe with chillies too!
Muffins with Raspberries and Blueberries
(adapted from a recipe by Cooking with Amy)
4 tbsp Butter
1/2 cup sugar
1 cup All-Purpose Flour
1 tsp Baking Powder
1/4 tsp Salt
1/4 cup Milk
1/4 cup Buttermilk
3/4 cup dried Raspberries
1/4 cup dried Blueberries
Preheat oven to 220 deg C.
Combine the butter and sugar. Add the flour, egg, salt and baking powder. Blend till moist.
Find out what my fellow runners are up to on Day 6 of the Recipe Marathon:
We have Valli leading with Onion Chapatis. Raaga has a delicious looking Vegetable Foccacia. We are featuring two chutneys today – Siri’s Tomato Chutney and Swati’s Mint Chutney. They would probably go really well with Bhags’ Baked Chapati – you’ll have to try it and see. Of course, you’ll need some curry on the side, and here Divya comes in with her lovely Cauliflower Peas. Or you could be really healthy and just have Lakshmi’s Kashayam to settle that stomach. Or you could forget this whole meal and go with Ranji’s Simple Jhovan or Konkani meal!