MagiStream

Almost 100% Viridis Muffins
I love you berry much
For 12 muffins

Recently a friend of mine shared a great blueberry muffin recipe with me. It is a heirloom recipe from her husbands grandmother. Of course I tried it at once, and it turned out perfect right away.

For these Valentine's Day muffins I tweaked the original recipe here and there. First I cut it in half, because otherwise you end up with a batch of 24+ muffins--way to much for 2.5 eaters. Then I reduced the amount of sugar by another half. And for the white/all-purpose flour I substituted white whole wheat flour (which is slightly darker). As for the rest, I'm sure you'll notice right away what else I changed and/or added.

INGREDIENTS:
2 eggs
1/2 cup extra-light olive/vegetable oil
1 cup sour cream
1 tsp vanilla extract
1/2 cups sugar
2 cups flour
1/2 tsp salt
1/2 tsp baking soda
1 tsp baking powder
1/2 cup dark or semi-sweet chocolate chips

Cookie crust base (optional):
60-80 g butter (I used Leibniz cookies)
100-120 g cookies
1-2 tbsp unsweetend cocoa powder
1/2-1 tsp peppermint powder

Filling (optional):
6 marshmallows
6-8 oz (170-225 g) raspberries, save 12 as toppings
Note: For "100% Viridis Muffins" use strawberries instead of raspberries.
Water or raspberry juice
Gelatine
1-2 tbsp sugar

Topping (optional):
12 raspberries
Sliced almonds

0.1 Optional: Wash raspberries. Save 12 as topping. Purée the rest. Add sugar and gelatine with water or raspberry juice. Follow the directions on the gelatine packaging. Let cool in a shallow rectangular form/bowl. When solid cut out 12 tiny circles with a little cookie cutter.
0.2 Optional: Grind cookies in a food processor. Add cocoa powder plus peppermint powder if desired. Add melted butter. Fill about 1 tablespoon of the cookies crust base to each muffin cup. Press it on, and let it cool a bit. Note: If you use Oreo cookies you can reduce the amount of butter, and skip the cocoa powder (and the peppermint powder if you use Oreos with mint filling).
1. Mix eggs, oil, sour cream and vanilla extract together in a small bowl.
2. Mix dry ingredients in a large bowl. Add wet to dry.
2.1 Optional: Fill one tablespoon of the batter in the muffin cups (on top of the cookie crust).
2.2 Optional: Place one raspberry jelly circle in the middle of each cup on top of the batter.
2.3 Optional: Cut marshmallows in half. Place one half in each cup, on top of the jelly or directly on the batter (if you don't add the jelly).
3. Fold chocolate chips into (remaining) batter. Fill into muffin cups.
3.1 Decorate each muffin with raspberries, and sliced almonds.
4. Bake at 400 F for 20-25 minutes.

deviantArt PICTURE A*
deviantArt PICTURE B*
deviantArt PICTURE C*
*Somehow I'm unable to embed the pictures from dA, also I think it should be possible.

BAKE FOR MEEEEEEHHHHHHH
*drools* *wants*