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  • Writer's pictureDawn Hames

Raspberry Muffins

It’s Raspberry season. These little prairie jewels are full of flavor, and even more so this year, as it has been so dry. We have a Raspberry patch that has been very prolific. We usually do dozens of containers of raspberry freezer jam many of which are given away to family. A few years ago I shared my awesome Raspberry Cake recipe, and now here is a new muffin recipe.

Raspberries are a great source of vitamin C which is a powerful antioxidant that strengthens the immune system. Raspberries contain many beneficial antioxidants, vitamins, minerals, and flavonoids. Raspberries are very low in sugar, with 1 cup having only 5 grams of sugar. Raspberries contain compounds that help to protect from heart disease, cancer, arthritis, obesity, and diabetes. In a study, at the Illinois Institute of Technology, they found that eating 2 cups of raspberries a day reduced the amount of insulin needed and produced better blood sugar control. Raspberries, with their powerful antioxidants, boost brain health and memory and help sweep out unhealthy toxic proteins in the brain. Another amazing benefit is that raspberries are a very high-fiber food, with a whopping 8 grams of fiber per cup. Imagine having muffins or cake that tastes so amazing, yet it is filled with so many healthy benefits. When I bake, I always try to use unbleached flour, to help protect our immune system from the bleaching. I also like to use organic flour as well.

Raspberry Muffins

2 cups flour

2 teaspoons baking powder

3/4 teaspoon salt

1/2 cup butter (room temperature)

1 cup sugar

2 eggs

1 teaspoon vanilla

2/3 cup milk

2 1/4 cups raspberries

Preheat the oven to 375 degrees. Into a bowl add the flour baking powder and salt, stir to blend. In a separate bowl beat the sugar into the butter until light and fluffy. Add the eggs and vanilla to the butter mixture and beat until well blended. To this bowl add by thirds the flour mixture and milk beating until just blended, gently stir in the raspberries. Spoon into paper lined muffin tins. Makes 12 muffins. Bake at 375 degrees for 30 minutes. Store muffins made with fresh fruit in the refrigerator. Or for more that 2 days, freeze.

Raspberry Cake

1 1/2 cups flour – unbleached

3/4 cup sugar

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup melted butter

1 egg

1 teaspoon vanilla

3/4 cup milk

2 cups fresh raspberries.

Preheat your oven to 350 degrees. In a mixing bowl combine the flour, sugar, baking powder, and salt. Stir the dry ingredients to blend. In a small bowl combine the milk, vanilla, and butter and microwave to melt the butter, be sure the mixture is warm and not hot and stir in the egg. To the bowl of dry ingredients add the butter mixture and stir to combine, do not over stir. Add the fresh raspberries and stir to combine. Do not over stir or you cake will be tough. Pour into a 9 x 9-inch cake pan and bake at 350 degrees for 30 minutes or until a toothpick comes out clean. Cool and ice with vanilla butter cream icing, and serve with a side or garnish of raspberries. It is also good to add ice cream or whipped cream when serving. Store the cake in the refrigerator.

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