Monday, August 17, 2009

Fresh-Picked Raspberry Muffin Recipe

My hard gardening work is finally paying off.

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
* PLUS! 4 pints of fresh raspberries. You'll need about a cup of raspberries for this recipe. The extras are for you to nibble on. (See? I'm always thinking of you....)

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.


Chloe m said...

Thanks for sharing this muffin recipe. It looks worth trying.
I don't harvest many raspberries from my garden yet,.... but boy can we find a lot of berries in the woods. We just eat them right then and there. They don't travel well enough to bring home.
We don't tell anyone where our stash is.

Kate/High Altitude Gardening said...

I keep quiet on my favorite haunts, as well.

If you have lots of berries in the woods you must have bears? I'm so scared of bears...

Garden Lily said...

I have a lovely golden raspberry that bears twice each year, and is in fruit now (Sept), and sometimes bears this second crop as late as October or November.

Kate/High Altitude Gardening said...

I should trying growing golden varieties. So far, I only have red.

I stopped over at your blog & took a peek at yours. :)

Chris said...

Are you sure it is 2 tablespoons in the muffin recipe. It does not work. Despite my better judgment I put it in.

Kate/High Altitude Gardening said...

My apologies, Chris. That was a typo. It's 2 teaspoons.

Anonymous said...

The recipe calls for 1/3 cup vegetable oil, but does not mention it in the directions. Do I mix it with the other wet ingredients -- eggs, milk, melted butter?

Kate/High Altitude Gardening said...

Oops. Good catch. :) Yes, the oil should be added to the wet ingredients. I hope you enjoy the recipe and thanks for visiting my blog.