Okay so we had so many raspberries this year that got tired of eating them just as berries. They have been organically grown in the garden in the back yard of Fernwood! Fresh sweet, tart and beautiful! I remember picking raspberries on the farm many many years ago. They were plants that Mother had bought from a `traveller`and they produced so many berries that Mother had us post a sign at the end of the lane that the berries were for sale. Tony remembers fistfulls of dollars in Mother`s hand as the cars streamed down the laneway for fresh ripe raspberries!
Ingredients
2 1/2 cups flour
2 tbsp. sugar
2 tsp. baking powder
1/4 tsp. salt
1 large egg, beaten
1 c. milk
1/2 c. melted butter
1 to 1 1/2 c. raspberries
Directions
Preheat oven to 375 F.
Grease 12 muffin cups, or use paper liners or make it in a cake pan at least 6 " by 8 ".
In a large bowl, mix flower, sugar, baking powder, and salt.
In a smaller bowl, beat egg, milk, and butter.
Mix egg mixture into flour mixture.
Fold in raspberries, distributing relatively evenly.
Fill muffin cups or baking dish.
Bake 25 minutes, until muffins are golden brown OR a toothpick inserted into their centers come out clean.
2 1/2 cups flour
2 tbsp. sugar
2 tsp. baking powder
1/4 tsp. salt
1 large egg, beaten
1 c. milk
1/2 c. melted butter
1 to 1 1/2 c. raspberries
Directions
Preheat oven to 375 F.
Grease 12 muffin cups, or use paper liners or make it in a cake pan at least 6 " by 8 ".
In a large bowl, mix flower, sugar, baking powder, and salt.
In a smaller bowl, beat egg, milk, and butter.
Mix egg mixture into flour mixture.
Fold in raspberries, distributing relatively evenly.
Fill muffin cups or baking dish.
Bake 25 minutes, until muffins are golden brown OR a toothpick inserted into their centers come out clean.
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