While on a fresh Summer fruits kick, thought I'd share another easy favorite baked treat from my kitchen yesterday. I'm always shocked at the high price of purchased muffins in grocery stores and bakeries. Often they have been frozen, contain yucky preservatives................and far too much sugar.
Fresh raspberries are my favorite soft fruit. Unfortunately their season is short and one has to grab them and use them quickly as their shelf life is brief. Growing up in England we grew our own in the back garden. Our neighbor had even more canes than us and she didn't like raspberries! For those few weeks in early Summer it was heaven, and my little fingers, and mouth, were stained with bright red juice which dripped down onto my cotton sundresses. I don't remember mum ever getting mad though - guess she knew the secret to getting out the stains and we always pegged the washing outdoors on the clothesline, the sun being our bleach!
Let's bake..................some good treats!
Old-Fashioned Raspberry Muffins2 cups all-purpose flour
2/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon each salt and grated nutmeg
1-1/2 cups fresh raspberries (or blueberries)
2 large eggs
1/2 cup milk
1/2 cup butter, melted
1/4 cup sliced almonds and 1 tablespoon sugar for garnish, mixed together
In large bowl mix flour, sugar, baking powder, salt and nutmeg. Add raspberries, stir gently to coat evenly. In small bowl beat eggs with fork, beat in milk and cooled butter. Add to raspberry mixture, stir until just blended (berries will break apart but this is OK). Fill greased muffin cups 2/3 full. Sprinkle with almonds and sugar. Bake in preheated 400 degree oven 15-20 mins. until pick inserted in center comes out clean. Makes 12 reg. size muffins. Can be baked in a 9" square pan 30-35 mins. for a coffee cake.
Illustrations from this gorgeous large format book, a gift from my son -
FRUIT ~ An Illustrated History published by the Royal Horticultural Society.
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