Friday, July 22, 2011

Raspberry Chocolate Chip Muffins

The boys and I went raspberry picking last week before we left for vacation. We picked about three pounds and froze most of them since we were headed out on vacation. I knew I wanted to make a Raspberry Blackberry Cobbler during our time away (a future post) and Jack really wanted to make muffins. The entire time we picked raspberries Jack was talking about all the yummy things we could make with them. He was cracking up everyone around us at the orchard. Jack thought that muffins would be the perfect thing to make with our raspberries so here they are! We used the Any Berry Muffin recipe as our base recipe and just changed up a few things. My favorite thing about making these muffins was all the cool vintage cookware I used from my in-laws cabin on the lake in Maine (where we are vacationing).

Raspberry Chocolate Chip Muffins
recipe adapted from The Food Allergy Mama's Baking Book

Ingredients:
2 cups all purpose flour
2/3 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup milk
1/3 cup vegetable or canola oil
1 Tablespoon fresh lemon juice
1 Tablespoon water
1/2 teaspoon pure vanilla extract
1/3 cup of mini chocolate chips (use the mini ones, not the regular sized morsels)
3/4 cup fresh or frozen raspberries

Directions:
Preheat oven to 400 degrees. Spray a 12-cup muffin pan with non-stick spray, or line with paper liners. Mix the dry ingredients in one bowl, and the wet ingredients in another bowl. Slowly add the wet ingredients to the dry ingredients and mix gently until combined. Add the mini chocolate chips.
Add your berries and lightly fold until they are mixed in. You can use frozen berries (no need to thaw) or fresh. These were fresh berries that were a little past their ripeness. Perfect for baking, but they didn't keep their shape well. Totally okay.
The berries broke up a bit into the batter and gave a pinkish hue to the muffins and a wonderful flavor.
Don't you love these vintage pyrex mixing bowls?
Spoon about 1/4 cup of batter into each muffin cup. I love these old muffin trays. They are well used and hold stories of many muffins made by Nanny for her grandkids. I played around a bit with the toy camera setting on my camera for this picture. Love the blackened edges. Here is another cool picture with the toy camera setting. Jack was so excited about a new Curious George book I picked up for him for vacation. He loves to read to himself in bed at night, and this book has ten stories to read.
Back to the muffins. Cook the muffins for about 18 minutes, or until a toothpick inserted comes out clean. Cool on a wire rack for about 10 minutes or so.
I love the real mini chocolate chips in these muffins.
Enjoy your muffin with a cup of coffee. I wish I had these jadite coffee cups at home.
Share with someone you love.

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