Hello, happy weekend everyone!
I’m finally back with writing another recipe. I took a little break because my brother, with his family, were visiting for the last two weeks. The weather was pretty good, we went to Huron Lake for a swim, drove to the St. Jacobs Farmers Market, went Go-Kart driving and played mini-golf. Over the weekend we went to Niagara Falls, which is a three hour drive from home. They went now alone travelling to Ottawa, Montreal and Toronto before they’ll fly back home to Switzerland on Monday.
Our garden is doing very well this year. For now we have a lot of beans, red beets, salad, zucchini, swiss chard and now the first potatoes! Raspberries are done for the season and the following recipe was one of the desserts we’ve made.
- 2 eggs
- 100 g butter, soft
- 175 g coconut sugar or regular sugar
- 2 tsp vanilla sugar or vanilla extract
- 1 pinch salt
- 250 g unbleached all-purpose flour
- 2 tsp baking powder
- 150 ml buttermilk or non-dairy milk
- 200 g raspberries, fresh or frozen
-Separate eggs. Whisk together butter, sugar, egg yolks, vanilla sugar and salt.
-Preheat oven to 350F/180C.
-Whisk egg whites until stiff. Mix together flour and baking powder and fold in alternately with the milk and egg whites, to the butter mix. Gently fold in the raspberries (if using frozen berries you do not need to defrost them).
-Fill into prepared muffin forms, top with streusel if desired. Bake for about 35 minutes or until tester inserted comes out clean.
Tip: Streusel topping is optional but of course delicious! You can use about half or less of this streusel recipe: Peach-Crumble-Cake/ Pfirsich-Streuselkuchen
You can find me on Instagram: @littleswisslittlecanadian