Raspberry Muffins

It is berry season in Alaska, full swing! Last weekend I went blueberry picking with my family and Bret and I came home with almost FIVE POUNDS of blueberries! I am really looking forward to going picking again. My mom and I have blueberry jam plans and Bret knows what is good for him – he will help me pick until the cows come home because it means more blueberry baked goods for him to eat!!!

Bret and I live way out in the woods and last summer I had noticed we had a lot of raspberry bushes in the yard, but I never got around to picking. Well this year I was determined to pick them! So tonight I did. I could’ve gotten more, but half the berries were not ripe, over ripe, or way in the bush so I couldn’t get to them without getting covered in bugs/stickers. But I got a good cup and a half, at least! So I decided to make some muffins. For some reason I was attracted to the idea of a lemon raspberry muffin, but these ones didnt turn out too lemony…


Raspberry Muffins

Original recipe here

1 Cup Milk (I used skim)
1 Tbsp lemon juice

1/2 Cup white sugar
2 Tbsp lemon juice
1 large egg
1/4 Cup canola oil
1 tsp vanilla

1 cup AP Flour
1 cup Whole wheat flour
1 tsp baking soda
2 tsp baking powder
1/4 tsp salt

1 1/2 Cups fresh or frozen (not thawed) raspberries

1. Preheat oven to 400F Combine milk and 1 tbsp lemon juice to make buttermilk substitute, set aside.
2. Combine sugar, lemon juice, egg, oil, vanilla and buttermilk. Mix until combined, set aside.
3. In a large bowl, combine flours, baking soda, baking powder, and salt.
3. Pour liquids into dry ingredients, mix until just combined.
4. Gently fold in raspberries. Fill muffin cups 2/3 full. Bake at 400F for 20-25 minutes.


The original recipe called for grinding lemon rind with sugar. I don’t keep lemons around the house, so I just added lemon juice to the sugar, and I can’t really taste the lemon in the muffins at all. Other than that, they are super delicious! And the fresh raspberries make them AWESOME.




Schnecken – Snail Buns

I really can’t recall how I came across this recipe – but I have been wanting to try it for some time. I used this recipe, and they turned out pretty well! Bret (AKA Boyfriend AKA Household Taste Tester) liked them.

Schnecken is apparently German for snail, based off the way the buns look a bit like snails before you take them out of the muffin tin. The recipe has you make what appears to be a basic sweet dough, let it rise, fill it with cinnamon sugar, roll up, etc. Typical cinnamon roll. But there is an added bonus on these. Totally the cash and prizes. You make a sweet mixture of maple syrup, butter, sugar, and nuts that goes in the bottom of the muffin cups. So you end up with a cinnamon roll, with messy, sticky, syrupy goodness and nuts on top. When I googled schnecken it led me to a wikipedia page, which said that the dough is traditionally made with sour cream, but I couldn’t find a recipe that called for sour cream..in fact, I only found a couple recipes. I also didn’t dig too hard though…

I actually BUTTERED my muffin tin for this one, which is serious business for me. I am hard core believer in the power of Pam. But I did NOT want to deal with a sticky mess stuck in my muffin tin. So butter it was.


Snail Buns

Original recipe source



  • 3 1/3 cups AP Flour + approx 1/4 for kneading
  • 3 tablespoons white sugar
  • 1/2 teaspoon salt
  • 1/4 ounce fast rise yeast (For those unaware, this is one packet)
  • 1/3 cup unsalted butter
  • 1/2 cup plus 2 tablespoons milk (I used skim, because that is what we keep in the fridge. Probably would be better with higher fat content!)
  • 2 large eggs


  • 1/2 cup plus 1 tablespoon unsalted butter
  • 2 tablespoons white sugar
  • 4 tablespoons maple syrup
  • 3 tablespoons light corn syrup
  • 1 cup walnut pieces (or pecans)

Dough glaze:

  • 1 egg
  • 2 tablespoons milk

Dough filling:

  • 3 tablespoons white sugar
  • 1/2 brown sugar, packed
  • 1 tablespoon cinnamon


1. Dough! Combine flour, yeast, sugar, and salt in a large bowl. Set aside.

2. Over low heat, melt butter into milk. This will happen faster if you cut your butter into chunks. Once melted, take off the heat and beat in both eggs.

3. Pour egg/milk/butter mixture into flour mixture and combine. Now its time to knead! Knead by hand for 10 minutes or in a mixer with a dough hook for 5. At this point the dough will be pretty wet – slowly knead in approx 1/4 cup of flour, until the dough is uniform and smooth.

4. Form dough into a ball, place in a greased bowl and let rise in a warm place. Let the dough rise until almost doubled – approximately 1 hour.

5. While the dough is rising, make the syrup. Cream softened butter until smooth and add sugar, corn syrup, maple syrup and nut pieces until combined.

6. Spoon mixture into WELL GREASED 12 cup muffin tin. About 1 tablespoon of the mixture per muffin cup.

7. Preheat oven to 350F. Once the dough has risen, dump it out on a lightly floured surface. Punch it down, knead it a few times, and then roll it out into a rectangle approx 24 inches by 12 inches with the long side facing you.

8. Combine egg and milk in a small bowl and beat. With a pastry brush, coat the dough.

9. In a bowl, combine brown sugar, white sugar, and cinnamon. Spread evenly on top of the dough.

10. Rolling the long side away from you, roll the dough, not too tightly. At this point the dough will be cut into 12 sections.

11. Place each section, cut side down into the muffin cups.

12. If you desire, let rise for another 10-20 minutes.

13. Bake in a 350F oven for 20-25 minutes. Once baked, let cool for a few minutes and then, using a cookie sheet the same size as your muffin tin, flip them out so the syrup-y, nut side is up. I covered my sheet with tin foil to reduce the mess.

14. DIG IN.


Here is how I modified the original recipe a bit: I used AP flour. I am not to the point where I feel like buying bread flour is essential. Plus, I have a tiny kitchen and do not have the room to store multiple types of flour, other than AP and Whole Wheat. I also mixed the nuts directly into the syrup, and that was simply because I overlooked the direction to place them on top of the syrup into the cups.


Next time, I am definitely going to do a few things different. Firstly, I didn’t see the point in glazing the inside of the buns. So I will probably skip that step, and perhaps add some butter to the filling. I will also attempt to get a more uniform dough rectangle when I roll out the dough – I really suck at that, and honestly tried really hard to get a nice rectangle this time and got pretty close!!


I had to take the toaster off the counter to be able to effectively roll it out. I hate my kitchen. Or my lack of counter space.

Fresh out of the oven



So there you have it! My first baking blog. I hope you liked it. And I hope there will be more to come…:)