Nibbling on a raspberry or ten is a favorite summer pastime. Nibbling on a raspberry muffin or ten (not) might be even better. If your neighbors don't have any berries to pick, get some this weekend at the St. Paul Farmer's Market .
Raspberries are so precious (in all ways) I almost hate to bake with them. However, having pints and pints available at a great price increases the likelihood of raspberry ice cream or gelato, jam, sorbet, shortcake, and these not too sweet muffins:
Minnesota Raspberry Vanilla Muffins makes 12
Preheat oven to 400 degrees F. Place a rack in the middle of the oven. Grease a 12-count muffin tin.
In a small bowl, beat together:
- 1 cup of milk
- 1 egg
- 1/3 cup melted butter
- 1/2 tsp vanilla
In a large bowl, blend gently together:
- 2 cups all-purpose white flour
- 1/2 c white sugar
- 1 tsp kosher salt
- 2 tsp baking powder
Add the milk mixture to the flour mixture and mix until barely combined. Do not overmix. Carefully fold in
- 1 cup fresh raspberries
Spoon (or use an ice cream scoop) the batter into the prepared muffin cups, dividing evenly. Bake about 15 minutes or until golden. Turn out onto rack and cool. Dust with
- powdered sugar sprinkled through a small sieve, if desired
Store well-covered at room temperature for 1-2 days or in freezer for up to 2 weeks.
For more info:
I'm not baking; what's on the dessert menu at Cafe Latte?