
Sundays have become "baking day". I've been in a crazy baking mood lately and my waistline is soon going to show it!
Last Sunday I tried a new recipe for
chocolate chili cake that I got out of the newspaper. It calls for New Mexico chili, which I'm not sure exactly what that is, so I used regular chili powder instead... interesting flavor - the texture was great.
I took it to work to mixed reviews. I think the
look is
all chocolate which makes that first bite a little startling.

Today is raspberry streusel muffins. I got this recipe from a mile-high baking class. We were told to overfill the muffin cup for that bakery-made look. Too bad I don't have a scratch and sniff blog so you can get the full effect of the charred smell of flour, sugar, eggs, and raspberries spilling over the pan onto the heating element below. The house is filled with smoke, but I think the jelly-roll pan quickly placed under the muffin pan has saved a call to the fire department and hopefully saved the tray of muffins!

They came out more like flying saucers than muffins with a flat muffin top. They do taste good, but they don't look too pretty!
Here's the recipe - but realize it's adjusted for baking at altitude.
Streusel topping:
1/4 c sugar
1/4 c flour 1/2 t cinnamon
2 T cold butter
1/2 c walnuts (optional)
Muffins
4 c flour
1 c sugar
2 T baking powder
1 t baking soda
2 eggs
2 c buttermilk
2/3 c canola oil
1 1/3 c fresh or frozen raspberries
Make streusel topping: place ingredients into the bowl of a food processor fitted with a steel blade and pulse until the mixture has a fine cumbly texture. Set aside
Preheat oven to 350
Whisk together the flour, sugar, baking powder and baking soda in a bow; set aside.
In a separate bowl, whisk together the eggs, buttermilk & oil.
Mix the fruit into the flour mixture so that each piece is lightly coated with flour.
Pour the egg mixture into the flour and gently fold together. The batter should be lumpy but make sure the dry ingredients are throughly moistened. (don't overwork)
Spoon muffin batter into prepared muffin cups to the top of the cup. Sprinkle with streusel topping.
Bake 20-25 min or until the tops are golden brown.
allow to cool before removing from the muffin tins
makes 24 (12 in my case)