Dan Bites

I’ve been doing more baking lately and find that I quite enjoy it. There’s nothing like biting into a warm, fresh, moist baked good. With just the two of us one batch lasts about a week giving us healthy afternoon snacks. My latest were these Raspberry Yogurt Buns. They’re made like a muffin, but with the yogurt they don’t rise very much. They are absolutely delicious though and could be made with just about any kind of fruit, fresh or dried.

The ingredient list includes 3/4 cup pure cane sugar, 1 package of fresh raspberries, 1 3/4 cup cake flour, 2 eggs at room temperature, 1/2 cup butter at room temperature, 1 teaspoon baking soda, 1/4 teaspoon salt, 1 teaspoon pure vanilla extract, 1 cup plain yogurt, and two teaspoons baking powder.

In a large bowl I mixed together the butter and sugar until it was nice and fluffy. An electric mixer would make this easy. I don’t have one, but I kind of enjoy the challenge of doing this by hand. I used a fork to cream the butter and sugar. Once it was nicely creamed I switched to a whisk and added the eggs one at a time followed by the vanilla, the yogurt, and then the raspberries. I whisked it really well until the raspberries mostly came apart and mixed in evenly.

In a seperate bowl I sifted the flour, baking powder, baking soda, and salt and mixed that all together with a clean fork. In batches of three to make sure it’s evenly incorporated I mixed this flour mixture into the yogurt mixture. I whisked it all together until I had a nice smooth batter.

I have a 12 cup muffin pan that I lightly buttered each cup. I poured the batter in each cup and then put it into a 350 degree oven for about 20-25 minutes. The tops should be a little springy when touched. Once cooled I had some fantastic little buns.