Every so often, I get the urge to bake something, and fast. Remember this? And this? Usually, this urge comes-a-calling when I am chasing the tightest of deadlines. The other day, I needed to send across a whole lot of documents, shop for last minute travel stuff (I was to leave for a North India trip the next day) and do a world of other things. And all I could think of were raspberry muffins.

I had no eggs and no butter in the house. We don’t get raspberries easily around here. So I thought I’d make an eggless version using a can of condensed milk and a can of raspberries that were fast approaching their “use by” date. They turned out very nice in texture and taste although the canned raspberries weren’t quite as red as I’d have liked them to be. But I had a tiny bit of red icing leftover to save the day. I got 4 giant muffins and one 6-inch square cake from the batter. It helped me get through my deadlines, I can tell you that! And my 2 year old toddler gobbled up one giant muffin in minutes, leaving me to pack. Point is, try it. It might just change your opinion about microwave baking (which, I still feel, is only good for sudden cravings; I am old school).


  • 2 and 1/2 cups flour
  • 1 can condensed milk
  • 1 can (about a cup) of raspberries; or 3/4 cup fresh raspberries; or 3 tbsp. raspberry jam
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 cup water or syrup from raspberry can
  • 2 tbsp. vinegar
  • 1 tsp. good vanilla extract
  • 1/2 cup flavorless oil such as rice bran or canola


  1. Mix all ingredients together in a large mixing bowl using a whisk.
  2. Fill microwavable vessel of choice (cake tin/muffin cups) until 3/4ths full.
  3. Microwave for 4 mins. on high or until cooked through. (I used a combination of microwave and convection and was quite happy with the results.)
  4. Eat warm for maximum pleasure!