June 8, 2011

Raspberry Muffins

I love this time of year.

The days are getting longer, and warmer.
The children can play outside all day long!
The grill is in service again, and mealtime is easier and lighter.
Berries are beginning to make their appearance on sale in the grocery store.

I like fall and spring, but summertime is the best!

Our grocery store had raspberries on sale a week ago for $1/pint. Now, for those of you who happen to live in an area where berries grow easily and you can just go out and find a place to pick them, you might laugh at my idea of them being on sale. But, in Denver, that was a good price. And I wasn't about to let it go by without bringing a bunch of those berries home with me.

I like raspberries. They just kind of seem like a "feminine" fruit to me. Is that silly?
I especially like raspberries and cheesecake together. Ummm...  But, I'm not a "cheesecake maker", so I had to find another quick use for some of them before I packed them away in the freezer.
I came across this simple recipe for Raspberry Muffins and thought I should try it.


Raspberry Muffins
2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
3/4 cup whole milk
1 large egg
1/4 teaspoon vanilla extract
1 1/2 cups fresh raspberries

1.Heat oven to 400° F. Line a 12-cup muffin tin with paper liners or coat it with cooking spray, vegetable oil, or butter.

 2.In a medium bowl, combine 1 3/4 cups of the flour, 1/2 cup of the sugar, the baking powder, and salt. Add the butter and combine. In a second bowl, whisk together the milk, egg, and vanilla. Gradually add the milk mixture to the flour mixture and stir until just combined; the batter will be lumpy. Toss the berries with the remaining flour in a bowl. Gently fold the berry mixture into the batter.

     3.Fill each muffin cup 3/4 full. Sprinkle the batter with the remaining sugar. Bake for 17 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Transfer pan to a wire rack to cool for 10 minutes. Serve warm.




They turned out looking very pretty and quite yummy. The only issue was that the children didn't really like the "seeds" left behind by the raspberries. I think our family would enjoy something with a puree of raspberry more than the whole berry in the muffin. Otherwise, this was a really easy recipe and simple to make.

No comments: