I'm always looking for new ways to use the freshly harvested fruits and vegetables here at the farm. Many times, it simply involves tweaking an old standby basic recipe. This morning I was at a loss as to what to make for breakfast. I had some serious kitchen cleanup to attend to, and I needed something quick that wouldn't add to my cleaning chores. I was also craving something sweet. Enter the Raspberry Chocolate Chip Muffins- with just a hint of vanilla, cinnamon , and sea salt. I started with my basic muffin recipe.
In a medium size bowl mix 1 3/4 cup unbleached all purpose flour with 2 teaspoons baking powder, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon coarse sea salt. (Coarse sea salt really gives you a better salty flavor and it's a random event- the salt doesn't evenly mix so it's a surprise when your tongue lands on a crystal!) In a small bowl, combine 1/3 cups sugar (for this muffin I used dark brown sugar which gives a more caramelized flavor) 1 beaten fresh egg, 3/4 cups milk, 1/4 cup vegetable oil, and 1 tablespoon vanilla extract. In a separate small bowl, tear about 3/4 cups fresh washed raspberries into two pieces and set aside. Also set aside 1/2 cup of chocolate chips. Line a muffin pan with paper liners- this recipe makes 12 muffins that really fluff up high. Combine your dry ingredients with your wet till just mixed, then add the raspberries and chips and very carefully mix in. Spoon dollops of the batter into the liners until they are nearly full. Bake at 400 degrees F until tops are just turning a golden tan. Let cool for 10 minutes before unwrapping- or they will stick to the liners. Waiting is the hardest part!
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| Raspberries ready for picking! |
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