Comments on: Chocolate Chip & Raspberry Yogurt Muffins

By: anamika: the sugarcrafter

anamika: the sugarcrafter — Thu, 11 Sep 2008 05:35:37 +0000

Interesting… a must try !

By: Colloquial Cook

Colloquial Cook — Fri, 22 Aug 2008 18:31:20 +0000

I think the colour is lovely and it makes the cupcakes look a little improbable! I like that!

By: Rachel

Rachel — Fri, 22 Aug 2008 17:27:10 +0000

Raspberries are red because they contain a pigment called anthocyanin, which also happens to be pH sensitive. Under acidic conditions it is red, and basic yields a blue colour. The (basic) baking soda shifts the balance, turning all that red juice blue! Did you ever do that experiment in grade school, where you take boiled red cabbage and add vinegar/ baking soda to make the juice change colour? It’s the same principle.

Two solutions:
1) Keep the berries from leaking, with flour and gentle folding, like others have mentioned

2) or experiment with the baking soda/ acid ratio, to get a better balance. Of course, you have to be careful, or else the muffins won’t rise!

Hope that explains things. Sorry to get all nerdy on you. They look like they’re positively stuffed with berries — yum!

By: Karleen

Karleen — Thu, 21 Aug 2008 15:57:09 +0000

I used to have the same problem with my blueberry muffins turning smurf-blue! It took me a frew tries, but I learned to toss the berries really well in the dry ingredients and fold the batter as gently as possible to prevent the mositure of the berries from leaking into the batter. This recipe looks delicious- I will definitely have to try it!

By: katie102006

katie102006 — Thu, 21 Aug 2008 15:15:54 +0000

What a GREAT idea! These look so yummy! I love vanilla yogurt. lol @ the color. That’s cool – more for me!

By: Nicole

Nicole — Thu, 21 Aug 2008 12:56:10 +0000

Chocolate and raspberry is such a perfect combo! They look delicious.

By: Joelen

Joelen — Thu, 21 Aug 2008 04:13:51 +0000

Interesting how the color came about! But its the taste the matters!

By: cejaystine

cejaystine — Thu, 21 Aug 2008 03:53:22 +0000

Wow!! I don’t know why they turned out so dark looking… that’s strange. But I bet they were yummy, I remorsefully wanted to try it with raspberries as soon as I’d made them.

I probably would dust the fresh berries in a little bit of flour or sugar or even the dry ing next time to keep the berries well scattered (and in theory I’ve heard it helps with containing the juice though I’m skeptical there)…dried gogi berries even once plumped are still pretty small and light so they float about well (and very dry, like plumping raisins they won’t leach). Maybe you could try dried raspberries (although they can be hard to find without corn syrup–we go 3 hr to Publix for them, since it’s the one dried berry we can’t get at Wild Oats LOL)? Then again, I wonder if it was the berries or the chocolate…

*shrugs* who knows, I’m glad they worked out in the flavor department though… and I’m so excited someone made one of my recipes and liked it!! Woohoo, now I guess I owe Sarah… *giggles*