Raspberry MuffinsSift together: 1 3/4 cup sifted flour, 3/4 tsp salt, 1/3 cup sugar, 2 tsp double-acting baking powder In a separate bowl beat: 2 eggs. Add: 1/4 cup melted butter and 3/4 cup milk. Combine the liquid ingredients with the dry with a few quick stroke. Before dry ingredients are all moistened, fold 1 cup of raspberries gently into the mixture. The secret to light muffins is to not over stir. Fill muffin papers to the brim and bake 20-25 minutes at 400 degrees. Makes 10-12. With still more raspberries to use, I flipped through cookbook my quilting group compiled years ago. Marie Elzinga’s Cream Cheese and Raspberry Coffee Cake caught my eye. Hers called for raspberry preserves, but I improvised and the result was delicious.
Raspberry and Cream Cheese Coffee Cake
Add: 2 eggs, 1/4 cup milk, 1/2 tsp. vanilla.
Combine dry ingredients: 1 3/4 cup flour, 1 tsp. baking powder, 1/2 tsp baking soda, 1/4 tsp. salt.
Add half the dry ingredients to the liquid and beat for 2 minutes. Add remaining dry ingredients and mix on low speed.
Spread batter in a greased and floured 13 x 9 pan.
Filling: Mash 1 cup of raspberries into 1/4 cup or less sugar. (Don’t use all the juice produced) Spoon the mash onto the batter in ten glops and swirl into the batter with a knife. Bake at 350 degrees for 35 minutes or until brown. Serve warm.
Enjoy nature’s bounty!