Our family loves muffins.. all kinds. Kelly has me making the smaller size muffins for her lunches, this way you are not so filled up with the larger size. Your choice. This recipe calls for one or the other berry, or, if you want to be really different, use both.
- 1 cup rolled oats (not the instant kind)
- 1 cup buttermilk
- 1 cup flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- pinch of salt
- 3/4 cup brown sugar, packed
- 1 beaten egg
- 1/4 cup butter, melted
- 1 – 1 1/2 cup berries
Combine the rolled oats and buttermilk and let stand. Combine the next 5 ingredients in a bowl and mix well to blend.
Add the egg and melted butter to the oat mixture. Mix really well. Now add the dry ingredients, mixing only so all is moistened. Now gently add the berries, folding to incorporate.
Fill 12 muffin cups that have been sprayed with Pam and bake for about 20-23 minutes in a 375 degree oven. The tops should spring back when lightly touched.
Note:
If you do not have any buttermilk in your refrigerator, don’t panic. Put 1 tbsp. lemon juice in a cup and add the milk to make 1 cup. Let stand for 5 minutes and then stir.
Summer Berry Smoothie
I love smoothies, but I have never served a ‘diet’ smoothie. Nope, not this one either.
- 1/2 cup fresh blackberries
- 1 cup fresh raspberries
- 1/2 container raspberry yogurt
- 1-2 tbsp. honey
- 1-2 tbsp. orange juice
- 1/2 cup whipping cream
- 1 tsp. vanilla
Place all but the whipping cream in a blender and puree. Add the whipping cream and blend for a few seconds (don’t want butter, just thicker)
Pour into two glasses, add a dollop of whipped cream and a fresh raspberry and blackberry.
It doesn’t get any yummier than this.
Lemon French Toast With Raspberry Sauce
I bet you have never had one of these for breakfast, but they sure are delicious. It will become one of your favourite recipes ever.
- 12 slices good French Bread (no ends)
- 16 oz. lemon curd (homemade or store bought)
- 6 eggs, well beaten
- 1/2 – 3/4 cup cream
- 2 tbsp. butter
Sauce
- 1 pint fresh raspberries
- 2 tbsp. water
- 2 tsp. cornstarch
Spread 6 slices with the lemon curd, cover with the remaining bread. In a shallow bowl, mix with the eggs and cream.
Dip each sandwich in the egg mixture and make sure they soak up the liquid and fry to a lovely golden brown in the butter.
Meanwhile, lightly mash some of the raspberries and heat all of them in a saucepan. Mix the cornstarch and cold water until blended and whisk into the raspberries and continue stirring until thickened.
To serve, cut the sandwiches in half, diagonally, and spoon some of the sauce over each one.
These are delicious and when served with a hot, fresh cup of coffee….yummy.
Raspberry-Sour Cream Muffins
Here is another muffin recipe to add to the cache you are collecting.
- 1 1/2 cups brown sugar
- 2/3 cup Crisco Oil
- 1 large egg
- 1 tsp. almond flavouring
- 1 generous cup sour cream
- 1 tsp. baking soda
- pinch of salt
- 2 1/4 cups flour
- 1 1/2 cups raspberries
- 1/2 cup chopped pecans ( or pistachios for a pretty contrast in colours)
Preheat oven to 325 degrees. Beat the brown sugar, oil, egg, almond flavoring and sour cream well to combine.
Sift the dry ingredients and slowly add to the creamed mixture, but do not over mix. Fold in the raspberries and pecans.
Bake in texas size muffin pans that have been sprayed with Pam for 20-25 minutes.
While hot, ice the tops with cream cheese icing and let it melt and run down the sides. This way you get the taste of sweet but not thick like a cake.
Raspberry Cafe Martini
This has been on before, but I thought you would like to try it again as Spring (whenever it will arrive) is a precursor to summer and wonderful berries.
You need:
- 2 parts raspberry vodka
- 1 part chocolate raspberry liqueur
- 1 part white chocolate liqueur
Pour ingredients into a shaker with ice and shake well. Strain and pour into chilled martini glasses that have fresh raspberries as a garnish.