Rose Water Raspberry Muffins.

Raspberry muffins and rose water* is a very interesting combination. Rose water adds a bit of an oriental taste and makes simple muffins unusual...

*Thanks Sarika for interesting outing to ‘small piece of India’.

Rose water icing is a must! Although you rose water is used for a mixture, without icing the taste won’t be the same!

Rose Water Raspberry Muffins

Makes 6 muffins

Ingredients:

Dry ingredients:
110g (3/4 cup) plain flour
30g (1/4 cup)ground almond
75g (1/3 cup) sugar ( I used fruit sugar)
1 teaspoon baking powder
½ teaspoon bicarbonate of soda

Wet ingredients:
1 egg, beaten lightly
4 tablespoons sunflower oil
6 tablespoons milk
1 tablespoon Rose Water ( I used Heera brand)
80g fresh or frozen raspberry


Rose water icing
7 tablespoons icing sugar
2 tablespoons rose water
1-2 teaspoons water (optional)
1 teaspoon cranberry juice (it makes pink colour, optional)

Method:

1. Preheat oven, 170c. Put 6 paper baking cases in a muffin pan.
2. Put plain flour, ground almond, sugar, baking powder and bicarbonate of soda in a large bowl and stir together.
3. Combine milk, sunflower oil, egg and rose water in a separate bowl.
4. Stir the egg mixture into the flour mixture until just combined. Do not over stir the mixture.
5. Gently fold in fresh/frozen raspberries.
5. Divide the muffin mixture between the paper cases (they should be about two-thirds full).
6. Transfer to a preheated oven, 170C, and bake for 25-30 minutes until risen and golden (skewer inserted into the centre comes out clean).
7. While the muffins are cooking , make the rose icing. Place the icing sugar in a bowl, then stir in rose water.
8. when muffins are cooked, remove them from the oven and place on a wire rack to cool. When they have cooled, spread each muffin with some of the icing.


Enjoy :-)