Archive for September, 2010

Our late summer raspberries are still sweet and prolific-enough for us and to share with the birds! Here is a recipe for some muffins that many of our guests have enjoyed munching on this summer:

Mix together: 1/4 cup dark brown sugar, 1/4 cup white sugar, 1 stick melted butter

Add 1 egg and 1/2 cup buttermilk

Quickly mix in dry ingredients: 1 1/2 cups flour, 2 tsp baking powder, 1/4 tsp salt, 1 tsp cinnamon

stirĀ  in: zest of a lemon, 1 1/4 cup fresh raspberries

place in 12 lined muffin tins

top each with struessel topping: mix 1/2 cup chopped nuts (pecans are nice), 1/2 cup dark brown sugar, 1/4 cup flour, 1 tsp lemon zest, 2 T melted butter-mix together until crumbly

Bake at 350 for 25 minutes.

Cool slightly and drizzle with a glaze of 1/2 cup confectioners sugar and 1 T lemon juice.



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