Fresh Raspberries Make The Perfect Home-Baked Muffins On A Chilly February Day
The irresistible warm taste and scent of fresh baked muffins
It is the dead of winter. We have seen lingering temperatures of minus 25.The snow is staying. Although more daylight is forthcoming, and I hear a distant cardinal song, there is no doubt that this frigidity is here for a bit longer.
In my semi-frozen state, I convinced myself that the fresh raspberries I noticed at the grocery store were indeed a sure sign of Spring. I snapped them up.
Turns out a 1/2 pint was $4.99. Ouch!
I couldn’t resist. My husband however, would devour these fresh delicious berries in one fell swoop. I decided on a batch of homemade raspberry muffins.
The wonderful taste and scent of fresh baked raspberry muffins would fill our home. Paired with a cup of coffee on a chilly day and you might even feel a bit cozy.
This super easy recipe tastes and smells delicious.
1 3/4 cups all-purpose flour
1 tbsp. baking powder
1/2 tsp. salt
1/4 cup softened butter or margarine
1/2 cup granulated sugar
3/4 cup milk
1 tsp. vanilla
1 cup fresh or frozen raspberries or blueberries
1 tbsp. all-purpose flour
Combine flour, salt and baking powder in a large bowl and stir until well mixed. Make a well in the center of the mixture.
In another bowl, cream together the butter and sugar. Beat in an egg until mixture is very smooth and add milk and vanilla. Pour into the well and stir just enough to moisten. The batter should be lumpy.
In another small bowl stir the raspberries with 1 tbsp. of flour gently coating. Fold into the batter.