Mixed Berry Muffin: Wednesday Morning's Breakfast

I had a half of a bag of leftover raspberries from the other muffins. So I decided to make another batch of something. The more I make over the weekend, the more I have to offer the kids during the week!

I decided a mixed berry muffin would be a perfect and simple choice.

Ingredients:

1 stick of butter
3/4 C sugar
2 eggs
1/2 cup of plain yogurt
2 tsp vanilla
2 tsp baking powder
2 cups of all purpose flour
2 cups of mixed berries -- when not in season I use frozen berries that have thawed

Preheat oven to 375 degrees

In a large bowl or mixer beat together butter and sugar, add eggs yogurt, vanilla and mix well
Add baking powder, flour, mix well.
Fold in berries.

Line muffin tins with liners or a non-stick spray and scoop batter evenly into 12 tins and bake for 25 - 30 minutes,

Raspberry Citrus Muffins

I'm a morning person but I am not. I love to get up early and write but I need to be in bed with my cappuccino while doing so. I don't want to have to get up unless I absolutely have to. I love the idea of getting up early and baking so that the kids will have some fresh out of the oven muffins ready for them for their breakfast. As much as I aim to do this I fall short. Way short. I have even thought about having the batter ready and scooped into muffin tins the night before. But with the after school rush of sports and homework and dinner this never happens. So I will stick to using my weekends. I'll bake a couple of batches and freeze them and take them out as needed. I still pop them in the oven before serving... so they still have that warm out of the oven feel and taste. This is the best I can do for now!

Ingredients:

1 stick of butter, room temperature
2/3 C sugar, plus more for sprinkling
2 eggs
1/2 C sour cream
1/4 C orange juice
Zest of 1 lemon and 1 lime
2 C flour
2 tsp. baking powder

- beat together sugar and butter
- add eggs and beat well
- add OJ and zest
- add sour cream
- add baking powder and flour, mix well
- fold in about 1 1/2 C raspberries -- I used frozen, thawed, about 1/2 bag


Pour batter into lined or greased muffin tins and bake at 375 for 25 - 30 minutes. (Test with a toothpick)

Makes 12 muffins

Margot's Red Raspberry Sauce

My friend Margot hosted our most recent book club dinner-get-together. I've never eaten anything I haven't liked at her house and I should post all of her recipes but if I had to choose one it would be this. Normally I wouldn't drool, dance, shout or sing about a fruit sauce poured over ice cream. But I have to tell you that this was To Die For... so without further ado I shall post... and let you know that her recipe is not written and all approximations, so you may want to change a little something to your liking. I thought it was divine the way it was!

In a saucepan over medium heat, Melt 2tsp butter, add 2 tsp brown sugar and melt.

Add 2 cups raspberries, stir
Add ½ cup (give or take) Cointreau (I am sure Grand Marnier would work well too)
Add ½ cup (give or take) Chambord

Margot says she someone Flambée i to burn off the alcohol. She could not get hers to light so she brought it to a boil for a minute then served it over vanilla ice cream. I can't wait to serve this out on my new deck this summer!