I’ve been reading through our collection of magazines lately. In the midst of house hunting and dreaming of my next garden I enjoy cooking. I’ve made Dutch Babies before and have always enjoyed them. When I saw this recipe in Sunset Magazine using muffin tins to make Baby Dutch Babies I had to give it a try. I didn’t have any fresh raspberries but I had some of my Raspberry Jam so I used my own jam filling. These Raspberry Baby Dutch Babies would be delicious to serve for dessert or for a breakfast treat. They should be served immediately as they deflate quickly. The recipe makes 12 Raspberry Baby Dutch Babies.
Raspberry Baby Dutch Babies
4 large eggs
1 cup milk
½ tsp. Kosher salt
1 cup flour
¼ cup butter, diced
1 cup raspberries or use your own raspberry jam
Preheat the oven to 425 with the rack in the center of the oven and a rack below. In a blender, mix the eggs, milk and salt. Add the flour and continue mixing until smooth. Set aside.
Divide the butter among your 12 muffins cups. Place the muffin tin in the oven until the butter melts and begins to brown, about 2-3 minutes. Pour batter into the cups and add a tsp. of raspberry jam in the center. Set on center rack and put a rimmed baking sheet on the rack below to catch any drips. Bake until the Dutch babies are very well browned and puffed, about 18-20 minutes.
Sift powdered sugar over the Dutch babies when done. Loosen from pan with a knife and spoon and serve immediately.
These baby Dutch babies are as good as the full version. Think we’ll be making them again. Next time I’ll try using fresh fruit as the raspberry jam sunk right to the bottom!