After looking into internet, I found something interesting to share:
1. Muffin can be breakfast from time to time because it is at the end not the healthiest option compare to oatmeal, bread... cupcake is rather served as dessert
2. Muffin doesn't have frosting or icing while cupcake does!
3. We can use oil or butter in muffin but we rather use butter in cupcake
4. Beating/ mixing time is longer when making cupcake to achieve better batter consistency => muffin firmer than cupcake
5. You fill the batter to the top of the muffin mould, but you fill the batter to 70% of the cupcake mould
So... Now I have to bake more muffins than cakes!!
You can add some chocolate chips, it matches raspberry well :D
Ingredients (about 12-13)
2 1/2 cups flour
1 cup sugar*
2tsp baking powder
1/2 cup vegetable oil*
1/2 cup milk
1 egg
1tsp vanilla extract
300g frozen raspberries (no need to defrost it at room temperature)
optional: chocolate chips
*If you want to be healthier - use half quantity of sugar & oil, but muffin will be less moist and less sweet of course :)
Instructions
1. Preheat the oven at 180°c, put paper cases in muffin tray
2. In a large mixing bowl, mix flour, sugar & baking powder
Add in oil, milk, egg & vanilla extract. Mix until combined
3. Fold in frozen raspberries until the mixture become well blended
The batter should not be runny/liquid, it should be firm not fluffy
4. Fill mixture to the top of each muffin case
If you want to add chocolate chips, sprinkle some on the top
5. Bake in the oven for 30mins or until the top becomes golden color
Note: if you do not use paper cases, do not remove the muffins from the muffin tray immediately, wait for 10mins so that the muffins become fixed, then run a toothpick around the tray to remove each muffin carefully
Enjoy!
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