My family & I headed to a local farm this past weekend for their annual Fall/Pumpkin festival. So did most of the eastern seaboard, apparently, because there were tons of people there – all in line for one thing or another. But we lucked out because we’d gone primarily for raspberry picking, and we wound up being the only ones to do so! Unfortunately, we apparently got there a week too late, so pickings (literally) were slim, but we did manage to bring home a quart of yummy fresh raspberries.
Raspberries that then sat in the refrigerator while everyone waited for the magical raspberry fairy to show up and DO something with. This morning, she did!
I’d originally thought about doing apple muffins, as we also have a FULL supply of apples in the house right now, but I thought – the raspberries have a much shorter shelf life than the apples, so the raspberries would have to be sacrificed to our breakfast muffin diety.
Here’s what I did:
- 1 egg
- 1/4 cup margarine
- 3/4 cup sugar
- 1 1/2 cups flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup milk
- 1 cup fresh raspberries
Preheat your oven to 375° F. First cream together the egg, margarine and sugar. In a separate bowl, combine the flour, baking soda, salt. Add the dry ingredients to the egg/margarine/sugar mixer slowly, adding the milk as well. Once the batter is mixed well, gently fold in the raspberries – do not use your mixer for this. Just use a silicone spatula or something equivalent that won’t destroy your fruit.
Spray your muffin tins or use paper liners. Fill them (I used my 1/4 cup measuring cup) and bake for approximately 20 minutes.
Let them cool longer than the whopping 2 minutes we did – otherwise, they’ll stick and you’ll have to scoop them out LOL