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Raspberry Muffins

February 26, 2015 by braytonbb

These raspberries muffins may make you think of summer but I think that is what we all need right now to take our minds off this of this dreadful cold weather. I have used both kinds of topping on the muffins so I wanted to give you both recipes depending on your preference.  I also love these new parchment paper muffin liners. They are so simplistic and they don’t leave any crumbs on the paper.  These were great paired with our spicy sausage casserole this past weekend. Hope you enjoy.

Raspberry MuffinsRaspberry Muffins- 10 jumbo muffins

1 1/4 C sugar, 1 stick of butter, 2 eggs, 1 C sour cream, 1 tsp. vanilla, 2 C flour, 1 tsp. baking powder, 1/2 tsp. baking soda, 1/4 tsp. salt and 1 C fresh raspberries.

Sugar Topping- 2 TB sugar, 1/4 tsp. cinnamon and 1/4 tsp. nutmeg (blend)

Streusel Topping – 1/2 C butter, softened, 1/2 C sugar, 1/2 Brown sugar, 2/3 C flour, 1 tsp. cinnamon, and 1/2 tsp. of nutmeg.  Blend butter until smooth. Gradually stir in other ingredients until crumby.

Preheat oven to 375 degrees. Cream together sugar and butter. Add eggs, sour cream and vanilla. Add remaining ingredients and mix until blended. Gently fold in raspberries. Place batter in muffin liners or spray a jumbo muffin pan. Sprinkle on topping mixture or streusel mixture onto each one. Bake 25-30 minutes.

*Note- You should have left over topping(which over one you decide to make). I keep my left over sugar topping in the pantry for use at another time and my left over streusel topping in the fridge for a couple of weeks.

Crunch Berry Pancakes

May 6, 2011 by braytonbb

I love this recipe, because it is so pretty, reminds me of summer and easy to make too. I make my own pancake batter and granola, but you can use store bought and it turns out just as well.

crunchberry-pancakes-2Crunch Berry Panckes – serves 1-2

Pancake Batter to serve 1-2

1 1/2 C Low fat granola

1 1/2 C Raspberries, 1 C Blueberries, and 1/2 c Strawberries

1 tsp. Vegetable Oil

4 tsp. butter

Powdered sugar (optional)

Heat griddle over med heat. Heat with 1 tsp. of oil.

Whisk pancake mix until blended and then stir in 1/2 C granola then half of each of raspberries, blueberries and strawberries.

Drop 1 large ladle of batter onto griddle and sprinkle with 1 TB granola on top of each pancake. Cook about 3  minutes on each side.

top each with 1 Tb butter and powdered sugar along with remaining fruit and extra granola if you have.

You can serve any syrup. I use the juice from the berries and blend with maple syrup in a saucepan over low heat with a little butter to make creamy.

 

 

 

 


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