Sometimes you have to wonder if things are meant to be. Like these muffins for instance. I decided days ago that I wanted to make raspberry muffins. While I won’t necessarily eat raspberries by the handful like I do strawberries and blueberries, I love to cook with them.
So yesterday I sent my son out to the grocery store for raspberries and eggs. Now for most of you that might be a quick trip down the road maybe a mile or two away – a 20 minute trip at the most. Not for us.
When I say we live in the country I know it conjures up pictures of rolling green hills and acres and acres of undeveloped land. Well not quite. We live in an area that sits between two developed areas. Six miles west of me is the county courthouse, a grocery store, a liquor store and the recent development of one fast food restaurant. East of where I live, about 10 miles, is what I consider civilization. I am 13 miles away from the closest Starbucks and 17 miles away from Whole Foods, Trader Joe’s and an area we refer to around here as The Fashionable West End where one can find just about anything that they need.
Our home is a great location to live but it requires a bit of organization and planning at times. You can’t just run out for a quick trip to pick up milk, or in my case, raspberries. So back to the story. My son calls from the grocery store – no fresh raspberries west of me. I told him to check for frozen raspberries. At this point I was willing to settle. So he informs me that there is no frozen fruit. Sigh. (I am still wondering about that story, but that’s what I get for sending a seventeen year old to the store.)
Today I went to civilization. Not all the way to Whole Foods but close enough to get fresh raspberries. Then I came home and baked muffins. Whew.
This recipe really is everything that I thought it would be: moist, sweet and tart. Worth all the trouble? Definitely. You are going to love this next part: The recipe is adapted from one found on the website, realsimple.com – I am not missing the irony in this.
2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
3/4 cup buttermilk
1 large egg
1/2 teaspoon vanilla extract
1 1/2 cups fresh raspberries
Whisk the dry ingredients together in a bowl. Melt the butter. Mix together the buttermilk, egg and vanilla. Measure the raspberries and put in a small bowl. Take ½ cup of the dry ingredients and pour over the raspberries. Mix together gently. Add the melted butter and buttermilk mixture to the dry ingredients. Mix until just combined. Drop the raspberries into the bowl and gently fold in. Divide evenly among a standard muffin pan that is either greased or lined with muffin papers. Sprinkle turbinado sugar on top of the batter. Bake at 350 degrees for about 20 minutes. Makes one dozen muffins.