raspberries – Dragonfly Home Recipes

The past few days, my cooking and baking has been at a minimum. With all the fresh produce available this time of year, we have been eating lots of salads and raw fruits, because when food is this fresh, it tastes so good in its most natural state. Raspberries, blueberries, and cherries are in season right now, and they are some of the most flavorful fruits! This is the time of year to be outside as much as possible, and to let go of the schedule as much as possible. Sometimes the best recipe is no recipe at all, but just eating raspberries right from the bush, or stopping along the road at a stand that says “washed sweet cherries,” and eating the sweet, juicy cherries right there in the car.

Sometimes the best photo is the one you didn’t take, the one that shimmers in your memory like water in a lake.

Sometimes you just want to laugh a little longer and hug your loved ones a little tighter, stay up a little later, and drink a strong cup of coffee in the morning.

Sometimes the best stories are the ones you cannot possibly put into words, but remain in your heart forever.

I hope you are all having a wonderful summer, and I will be back soon with a recipe to share! I have been working on my favorite pico de gallo recipe, but it still needs some work, much to my son’s and husband’s pleasure in testing each batch.

Wild Black Raspberry Muffins

Servings: 12 muffins
Time: about 20 minutes to prepare and about 22 minutes baking time
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Ingredients:

1 1/4 cups whole wheat flour
1/4 cup unbleached white all purpose flour
1 cup old-fashioned rolled oats
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup Greek yogurt (plain or vanilla is best, though I have also used flavored if that’s all I have at that time)
1/2 cup packed light brown sugar
3 Tablespoons butter, melted
1/4 cup orange juice or apple juice
1 large egg
1 teaspoon pure vanilla extract
1 cup fresh black raspberries (you can also use red raspberries)

Directions:

Preheat your oven to 375 degrees. Lightly grease a standard 12-cup muffin tin with butter. In a large mixing bowl, combine the whole wheat flour, white flour, oats, baking powder, baking soda, and salt.

In another large mixing bowl, whisk together the yogurt, brown sugar, butter, juice, egg, and vanilla. Add the flour mixture to the second bowl, and stir the dry and wet ingredients, just until incorporated (do not overmix). Fold in the raspberries.

Spoon the batter into the muffin tin cups so that it is evenly divided. Bake in a 375 degree oven for approximately 22 to 25 minutes, until a toothpick inserted into the center comes out clean. Enjoy!