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Thursday, June 3,2010

Fresh Raspberry Muffins

By Danette Randall

And just like that, it’s legal to wear white pants again.

Memorial Day has come and gone, and now starts my bevy of freshberry and no-bake desserts. Of course, it is also shorts season, so perhaps I will break out some low-fat, low-sugar, help-the-cellulite-disappear recipes too.

This week’s treat is a fresh berry one, and it’s a crowd-pleaser. Fresh Raspberry Muffins might not sound that exciting, but there is something about a fresh berry muffin that seems to make people happy. I have witnessed it firsthand. Morning, noon or night, the peeps are happy to see me if I come bearing muffins. It doesn’t hurt my feelings at all if people light up due to my muffins and not me. That’s what it’s all about.

The fresh raspberries give that bit of tartness that blends so well with the brown sugar. Just enough to almost make you pucker, but not enough to make you squint. That is how I judge all my sour-worthy treats, on the pucker and the squint. Sounds like a bad children’s book, I know, but whatever works.

Bake and wrap some up in a basket for someone you love today — just don’t wear white pants when dealing with fresh berries. While the fashion police deem them safe to wear, the Dessert Diva puts a big kibosh on white anything when baking. There’s my big genius tip for the start of the summer season. I know, you would never have thought of that! Many more tips to come, I’m sure.

Now follow the directions, put some love into it, and invite me over when it’s done.

Fresh Raspberry Muffins

2 1/4 cups all-purpose flour 2 1/2 tsp. baking powder Pinch of salt 1/2 cup unsalted butter (softened) 1/2 cup brown sugar 2 eggs 2/3 cup milk 1/2 tsp. vanilla 1 cup fresh raspberries (washed and dried)

Preheat oven to 375 degrees. Line a muffin pan with cupcake liners. Sift together flour, baking powder and salt.

In large bowl, cream together butter and brown sugar until light and fluffy. Beat in the eggs and vanilla until well-combined. Add in the flour mix alternately with the milk. Fold in the raspberries.

Spoon the batter into the muffin pan, filling the holders about 2/3 full. Bake for 20-25 minutes, until toothpick inserted in center comes out clean. Cool in pan. Serve with soft butter and jam or plain. Enjoy!

You can watch the Dessert Diva every Monday at 8:35 a.m. on Channel 2. To contact Danette at the station, visit 2thedeuce.com, and click on Daybreak on the Deuce. To chat and/or send comments and suggestions, write to jdromega@aol.com.

Respond: letters@boulderweekly.com

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