nate and i had planned on making a beautiful dinner last week. but it was hot. we were tired. and cooking was the last thing we wanted to do. so we had things like brats, grilled salmon salad, corn on the cob, and walmart pizza…(don’t judge… they aren’t terrible…). nothing adventurous or extraordinary.
we i did manage to do with the heat is pick raspberries. not many things can separate me from my berries. i brave the mosquitos, the arm/leg scratches, and the humidity to get as many as i can. nate does not like picking, so sometimes to spite him i just eat all the berries while picking.
this time i didn’t eat them all and made these for breakfast:
these have become one of my favorite muffins (after having them two mornings in a row!). the raspberry-white chocolate was a perfect combination, and the cream made them so moist. nate even put some cream on top of the warm muffin….he’s so indulgent that way. i just topped mine with butter.
1 cup fresh raspberries
3/4 cups sugar,divided
1/4 cup butter, softened
1 1/2 teaspoon almond extract
1 teaspoon vanilla extract
2 1/4 cups flour (i used half all purpose, half whole wheat)
3 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup half-and-half
1 cup finely chopped white chocolate chips
Preheat oven to 375 degrees. In a small bowl, toss raspberries with 1/4 cup sugar; set aside. In a large mixing bowl, cream butter and 1/2 cup sugar. Beat in egg and extracts. Combine the flour, baking powder and salt; add to creamed mixture alternately with half and half. Carefully stir in the chips and raspberries. Fill greased or paper-lined muffin cups three-fourths full. Bake for about 25 minutes or until a toothpick comes out clean.
we also made these with our berries: my late grandpa john’s famous christmas cheer (raspberry brandy, it’s a 3 month process) and raspberry/blackberry popsicles. this heat = a mild obsession with popsicles!