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Archive for the ‘Raspberries’ Category

These days we’ve got berries coming out the ying-yang! All of the jamming has been completed, pies have been frozen for the winter (how great is that!?) and the refrigerator has been stocked with frozen strawberries, blueberries and blackberries. What else could a girl want? Oh right, muffins.

Left to right: Tayberry, Blueberry and Raspberry Muffins

Have I mentioned that I’m obsessed with muffins? Love them. Almost every single type. Maybe not those bran ones though. Let’s be honest, they are way too healthy for me! But these? These muffins are perfect. The best thing about this recipe is how versatile it is. The original recipe was for a rhubarb and oat muffin but this summer it has become the basic recipe for all berry muffins.

Raspberries, blueberries, blackberries, tayberries (seriously you NEED to get on the tayberry wagon!), they’ve all been done. And will be done again, and again. Other fruits could definitely be used as well, whatever your preference is, just add the same amount of that berry or fruit.

Personally the rhubarb is still tops for me, followed closely by the tayberries.

Ps. have you seen these muffin liners before? They’re silicon liners so they can be used over and over again. Such a great money saver, super cute (they come in all sorts of designs), and you can buy them at any kitchen store. Thank you genius/amazing past roommate for this birthday present! Martha would for sure say that they are a “good thing.”

Fruit and Oatmeal Muffins

2 1/2 cups flour    1 1/4 cups packed brown sugar

1 cup oats            1 tsp baking soda

1 tsp salt              1 large egg

1 cup buttermilk   1/2 cup oil

1 tsp vanilla          1 tbsp orange peel

1 1/4 cups berries of your choice or rhubarb

Preheat oven to 350F.

In a large bowl combine flour, sugar, oats, baking soda and salt.

In another bowl whisk the egg. Gradually mix in the milk, oil, vanilla and zest until well blended. Add all at once to the flour mixture, stirring until the dry ingredients are moistened.

Fold in the fruit until just combined.

Bake 23-25 minutes.

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Themes. I like using themes and I stick with them so bring on the fruit and weird vocabulary! Grunts! Yes I have already posted about a grunt, this one is a bit different but equally delicious.

Blueberries. They’re everywhere these days. Every year at this time we buy a flat or two of blueberries. Many of the berries end up being made into jam and the other half get frozen for the year. I can’t get enough of them in the wintertime. Blueberry pancakes, blueberry milkshakes, blueberry muffins…yes please.

Seriously people, buy them now and freeze them. Buying bags of frozen berries from Safeway in the winter is the biggest waste of money ever. We all know how frugal cheap I am…

Raspberries and blueberries aren’t normally the first combination that comes to mind when I think of fruit desserts. Trust me on this one, it works. This is a recipe that our family has used numerous times over the years but normally we keep it a strictly blueberry dish. Holy heck, raspberries just took this number to the next level. End of story.

Please excuse me while I run off to the kitchen to taste test one more bite horde all of this to myself…

Blueberry Raspberry Grunt

2 cups blueberries    2 cups raspberries

2 cups water            1 cup sugar

1 1/2 cups flour       2 tsp baking powder

1/4 tsp nutmeg        1/4 tsp salt

3/4 cup milk

Place blueberries, raspberries and water in a large pot; stir in sugar. Cook until mixture just starts to bubble. Lower heat.

Combine flour, baking powder, nutmeg and salt.

Stir in milk until dry ingredients are just moistened.

Drop dough by spoonfuls on top of simmering berry mixture. Cover; cook for 10 to 15 minutes or until dough is puffed.

Serve dumplings with sauce from pot and ice cream.

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