© 2014 Can Caramelo Raspberry Rye Muffin

Raspberry Rye Muffins

There are surprisingly few cakes on my blog considering that dessert is what my friends usually expect me to bring to dinner parties. Sometimes I do it because I know nobody else will take care of dessert and I like a little sweet something to round up a meal. Sometimes it’s a pressure though, because I know everybody expects me not only to bring something sweet, but also something special, with an ingredient they might have not tried before, a new combination, something visually attractive. And the more times I achieve to surprise and impress, the harder it gets as another new idea has already been served. It happens that I start thinking days before, often when swimming or running. Sometimes I already have a vague idea, sometimes there is an ingredient I want to use or I have seen a recipe that gives me a starting point. Then I mentally add and subtract ingredients, colors and textures until I’m convinced with the mental result. Most of the times this is the most difficult part of the process.

Raspberry Rye Muffins
Having some experience in experimenting in the kitchen, I can imagine how a combination of ingredients turns out when prepared this or that way. It’s impressive how the brain is capable of vividly imagining a taste (we might have never tasted before), a smell, or how the final product will look. Sensory representations correlate with specific patterns of neural activity at particular locations. When we measure brain activity when looking at a certain object, and then again, imagining that same object without seeing it, there is hardly any difference. That means that our imaginary actions and memories activate neurons that were active when we performed these actions or lived the situation. Of course there are differences, as for example in the inhibition of our motor system, to control it from acting our imaginations out. Still, it has been shown that even mental practice of a musical instrument can improve performance. It’s also the explanation for Beethoven’s ability of composing after becoming deaf: he could imagine his music. Of course, this capacity depends on our experience. Who hasn’t experienced with different ingredients and techniques probably won’t be very successful at mentally composing a meal. As I wouldn’t be able to mentally compose a sonata (and I’m not even deaf).

Raspberry Muffins
This recipe is adapted from a double chocolate & rye muffin recipe from Green Kitchen Stories, one of my favorite food blogs. I made their chocolate muffins and they turned out impressive. While they say their decadent chocolate muffins are definitely dessert and not breakfast, this fruity raspberry version with apple and oatmeal is also perfectly suited for breakfast. Another good thing about these muffins is that on the third day they are as moist and taste as fresh as on the first day.

Makes 12 large muffins.

Dry ingredients

  • 1 cup wholegrain rye flour
  • 1 cup oat flour
  • 1/2 cup light spelt flour
  • 1 tsp cinnamon
  • 1/2 tsp sea salt
  • 2 tsp baking powder
  • 1 tsp baking soda

Wet ingredients

  • 1 cup coconut milk
  • 2/3 cup agave syrup
  • 1 grated apple
  • 1 cup of raspberries (I used frozen)
  • 2/3 cup extra virgin olive oil
  • 3 eggs

Line a muffin pan with paper or just grease it with some drops of olive oil. Preheat the oven to 200ºC (400ºF). Mix together all dry ingredients in one big bowl. For the wet ingredients, start by beating the eggs until fluffy and add the rest of the wet ingredients. Pour the wet ingredients into the mixing bowl with the dry ingredients and fold with a spoon or spatula until homogenous. Pour the batter in equal portions into the muffin pan and bake for approximately 20 minutes or until a cake tester comes out clean.

Rasberry Rye Muffin Bite

7 Comments

  1. Esteban
    Posted 1 Feb ’14 at 7:28 pm | #

    Great! thanks a lot.

  2. Josi
    Posted 4 Feb ’14 at 11:46 am | #

    great pictures!

    only the composition looks a little tight..

  3. Josi
    Posted 4 Feb ’14 at 11:49 am | #

    just kidding, i had seen them on foodgawker, congratulations!

  4. Posted 4 Feb ’14 at 6:13 pm | #

    haha :-), thanks Josi!

  5. Sirle
    Posted 24 Aug ’14 at 3:45 pm | #

    Thank you Lenka for the recipe. I have just made them and indeed they are super yum. I have replaced rasberries with brambles from wild bushes in Hampstead Heath (I love foraging!) Your blog looks great by the way! I have discovered way too many recipes to try. Thank you! Rainy greeting from London.

    • Posted 24 Aug ’14 at 4:05 pm | #

      Hi Sirle! I’m so happy you like the recipe, I love foraging too, I might try it with blackberries if I find the time… Sunny greetings from Barcelona!

  6. Biel
    Posted 22 Oct ’17 at 4:27 pm | #

    M’ agraden molt els teus pastissos.

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