The last muffins I made ere good, but flat, so one of my friends suggested using egg whites to make it lighter and fluffier, so I decded to try that. Seemed like a good idea at the time. What wasn’t a good idea was thinking that raspberries would be a good filling.
I thought, at the time, that the reason that it wasn’t listed was because no one had thought of it. The cook book called for Blueberries, Apples, Bananas, Cheese or Cranberries. I figured they could all be interchanged. Silly me.
Mostly I did it because the rasberries were about to go off, and I hated the idea of throwing them out, as they taste so good.
I have had bad luck with them, of late. Twice now, they have fallen over as I drove them home, and spilled all over the floor of my car, which is not a good place for any kind of food.
I mixed the stuff together with the raspberries, which were already soft, and sort of melted into the mix. I tried folding in the egg white, but after a while, as often happens when I am folding, it is hard to tell if it is working or not.
The finished muffins looked about the same as the other ones had, but had a very bland taste. Not sweet, or sour, just bland. I kept thinking that at some point they would start tasting better, so I packed them into a plastic bag to try later, but I pretty much know that this is a failed recipe, when done with raspeberries.