Lily told me that if she had opposable thumbs, she would make these…they’re that good. She said it, promise. My little girlfriend gets to taste test most of what is made in my kitchen. Whether it be bowl-licking or final product taste-testing…she’s in on the magic. Hey, she’s a perfectly healthy weight for a bulldog!
And as for Mr. Prevention…well, he ADORES raspberries. He will spend an obscene amount of money on raspberries because let’s face it, they’re “in season” for a few seconds at some point during the summer…but they’re never really a good deal like strawberries or blackberries. His love for raspberries has rubbed off on me and together, we can rack up quite the raspberry tab.
During my 7 1/2 hour airport
adventure delay last week, I had the opportunity to read Food to Live By, written by Myra Goodman. I’m ashamed to admit that I’ve owned this book for some time and yet this was the first opportunity I had to open it. My loss.
The book’s author talks about her venture in creating the largest organic produce company in the world, Earthbound Farm. Her story is fascinating and it made me want to leave behind the accommodations of urban/suburban life and head straight to the country. Myra’s recipes nearly all piqued my interest and I look forward to trying out lots of them…and the first one being these muffins!
Raspberry Corn Muffins slightly adapted from Food to Live By
1 cup all-purpose flour
1/2 cup whole wheat pastry flour
1 cup yellow cornmeal
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
2 large eggs
1/2 cup honey
1/4 cup sugar
1 cup low-fat buttermilk
3 Tbsp butter, melted
3 Tbsp unsweetened applesauce
1 1/4 cups raspberries (fresh or frozen)
Preheat oven to 400 F. Prepare a muffin tin with liners or non-stick spray.
Place flours, cornmeal, baking powder, baking soda, salt, and cinnamon in a large bowl. Whisk to combine and set aside.
Combine eggs, honey, sugar, buttermilk, melted butter, and applesauce in a small bowl and whisk to combine.
Add the wet ingredients to the dry and mix to combine with a rubber spatula. Do not over-mix. Fold in raspberries. Spoon batter into muffin tins, filling almost to the brim.
Bake 20-25 minutes or until golden brown. Allow to cool for 5-10 minutes before serving. Yield: 14 muffins
Nutrition Information (per muffin): 172 calories; 3.6 g. fat; 31 mg. cholesterol; 254 mg. sodium; 33.3 g. carbohydrate; 2 g. fiber; 3.3 g. protein
Result: These are WONDERFUL! I love cornmeal and together with raspberries and honey…sigh. What a delightful combination. These are the perfect treat for breakfast or an anytime snack. They are quick & easy and use easy, healthy, wholesome ingredients. Enjoy!
The “worst” of the week (in terms of busy-ness) is over and things ease up from here (though Mr. P’s alarm going off for a 4:30am wake-up call was less than stellar). Tonight my business partner and I are meeting with our biller to complete our Medicare paperwork as sole proprietors, but I want to try and squeeze a workout and risotto dinner in first. That should prove challenging seeing as I need to be back out the door by 6:30pm. I’ll make it happen 😀
Question: What’s your favorite berry??