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Tuesday, July 24, 2012

Raspberry Cream Muffins

We were able to get out raspberry picking. We found a new place on Wallace Road that charges $2/lb. Here's a sampling of their berries in the bottom picture. They were HUGE, but not very plentiful. Half an ice cream bucket cost $4.
Yesterday we went to Glenmore market. They are $2.60/lb there and there were lots to pick. For an ice cream bucket and a half it cost $15.10. (
They are shown in the first photo).
When we used to live in Alberta we would go to Roy's Raspberries. When you left they would give you a sheet of recipes. One of our favourites is the Raspberry Cream muffins. The original recipe is here.
Since we really like to eat fresh out of the oven recipes and my oven is out of commission(totally now!). I decided to cut this big recipe in half.

The dry ingredients are
2 cups flour
1 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

The wet ingredients are
2 eggs lightly beaten
1/2 cup oil
1 cup sour cream
1/2 tsp vanilla

1 1/2 cups raspberries which you can toss with the dry ingredients.

Add wet and dry and mix just to moisten.

Bake at 400 for 20-25 minutes. I cooked these 6 at a time in my toaster oven. It makes 10.

Once sleeping beauty wakes up, she'll be so excited to have some of these!

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