The raspberry bushes in my garden are producing enough fresh fruit that I can actually make something with them!
Oh, I can't make much... I could probably make a whole lot more if I refrained from eating them. But, that's sort of the whole point of fresh berries, isn't it? You don't really need to cook 'em. They are pure perfection straight off the vine...
Fresh-Picked Raspberry Muffin Recipe:
* I make no apologies for this far too high in fat recipe. Stir it up and prepare to be dazzled.
- 1/2 stick butter
- 3/4 cup milk
- 2 cups flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 eggs
- 1/3 cup vegetable oil
Melt the butter.
Stir together flour, sugar, baking powder and salt.
Combine eggs, butter, oil, and milk, add to dry ingredients.
Use a non-stick cooking spray or line muffin tins with baking cups.
Fill the muffin cups to about 2/3 full.
Last but not least! Sprinkle fresh raspberries on top of the muffin mixture. Bake at 400 degrees for about 20-25 minutes. I like to sprinkle the berries on top because they're so darn fragile. This way you get a big burst of raspberry flavor when you chomp into these yummy muffins.
Fun Facts to Know & Tell:
There are 2 basic types of Raspberry bushes for backyard gardens: Summer Bearing (Floricane) and Everbearing (Primocane). Just as it sounds, Everbearing produces fruit over a longer period of time. Summer Bearing overwhelms you with all fruit ripening at approximately the same time. Since I cannot imagine a situation where one could have too many Raspberries, I'd recommend planting a whole bunch of both kinds.