It’s the wee hours of the morning, and already I’m sitting here thinking about eating lunch.
I packed a pretty awesome lunch today. Want to see?
What have we got? A mini bagel and lox, broccoli and grape tomatoes, tiny potato salad, pistachios, muscat grapes (Superstore has them right now and they are positively addictive!), raspberries, and some chocolate chips. It’s a pretty darn cute lunch to boot!
I’ve been having a lot of fun packing bento lunches lately. For the most part, there won’t really be recipes to include, but I thought it might be fun to share. It’s too easy to fall into a rut and eat the same thing for lunch at work every day. You may not become a full out bento geek, but maybe you’ll see a fun idea or two you may want to include in your lunch repertoire. At the same time, I feel like maybe those of you who are out there in the binary ether of the internet are here for recipes, not pictures of how cute my lunch is. (Even though it is really cute.) Any thoughts?
And now, on to a recipe!
Raspberry Buttermilk Muffins
(recipe adapted from Gourmet Magazine)
1 Cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 Cup of softened butter
2/3 Cup plus 1 Tbsp sugar
1 tsp vanilla
1/2 cup buttermilk
2/3 Cup fresh raspberries
- Preheat oven to 350º F.
- Whisk together the flour, baking powder, baking soda, and salt.
- Beat the butter and 2/3 Cup sugar together until fluffy.
- Blend in the vanilla and then the egg, mixing until uniform after each addition.
- Mix in the dry ingredients and buttermilk, adding them in batches alternately until everything is just combined.
- Butter your muffin tray so that the muffins won’t stick!
- Tear the raspberries in halves (the trick to a good muffin is to not over stir, so we don’t want to break up the berries by adding them to the batter and then stirring) and then fold into the muffin batter.
- Spoon the batter into the prepared muffin moulds. Then sprinkle the remaining 1 Tbsp of sugar over top of the muffins.
- Bake in the preheated oven until a toothpick inserted in the centre of the muffin comes out clean (∼18-20 minutes).
These muffins are tasty little buggers. The sprinkling of sugar over the top just before baking gives the muffin top the sweet crunchy crust that one often finds in muffins bought at the coffee shop, yum! I’m definitely going to have to remember this for other recipes.
As you may have noticed in the pictures I had reserved a few of the raspberries to top the muffins with, thinking that they might look pretty nice, perched atop my muffins. It didn’t quite work out, it seems as though the batter doesn’t case harden particularly quickly, alas the raspberries sank into the batter instead.
That small disappointment aside, the best thing here is that the muffins were restrained but not bland. Not every item we eat needs to be intense or attention grabbing flavour, it can be very welcoming and comforting to sink your teeth into something comforting and undemanding to eat. This is not to say it shouldn’t taste good, just that in terms of dynamics these muffins are at more of a piano than a fortissimo. With buttermilk and raspberries (and a delicious crunchy sugar crust atop) these little beauties hit all the right notes.
This time last year: Strawberry Ice Cream
2 years ago: Chocolate Chess Pie
4 years ago: Sour Cream Ice Cream
5 years ago: Roasted Butternut Squash