FOR THE MUFFINS:
2 cups flour plus 1 TBS to add to raspberries
1 TBS baking powder
1/2 tsp. salt
1 cup sugar
1 lemon, completely zested
1/4 cup butter (1/2 stick), melted
1-1/4 cups sour cream
1-1/2 cups raspberries
FOR THE GLAZE:
1/4 cup sugar
1/4 cup fresh lemon juice
1/3 cup sugar
1. Preheat oven to 350℉. Grease a muffin tin and set aside. Rinse the raspberries and set them aside to dry.
2. Whisk together the flour, baking powder and salt. Set Aside.
3. In a large bowl or stand mixer, stir together the egg and sugar. Add half the lemon zest (at least 1 tsp.) Add the melted butter and sour cream until just combined.
4. Using a wooden spoon stir in the flour mixture. Stir until almost combined.
5. Gently stir in 1 TBS flour with the raspberries to coat. Then gently fold the raspberries into muffin mixture. Gently stir until the raspberries are incorporated.
6. Fill muffin tins, about 3 Tablespoons batter in each. Bake for about 20-22 minutes or until lightly golden and toothpick inserted in center comes out clean. Let set for a few minutes and then transfer to a wire rack to cool for 5-10 minutes before putting glaze on top.
7. While the muffins are setting up, make glaze. In a small saucepan, combine the 1/4 cup sugar and 1/4 cup lemon juice. Turn the heat to medium and stir and let simmer until the sugar is dissolved and mixture is syrupy. (About 5-10 minutes)
8. In a small bowl combine the 1/3 cup sugar and other half of lemon zest (at least 1 tsp.). Brush the top of each muffin liberally with the lemon glaze then dip the muffin in the sugar-zest mixture.
From The Food Charlatan
June 17, 2014
1 cup honey
3 cups old fashioned oatmeal
1. In a saucepan heat peanut butter and honey together until warm and well combined. Remove from heat and add oatmeal. Stir until thoroughly combined. Press mixture firmly into a greased 9x9 inch pan. Place in fridge to cool. When cool, cut into squares and enjoy. Store in fridge if desired.
If desired double and put in a 9x13 inch pan.
at 1:45 PM
June 4, 2014
1/2 cup butter favored Crisco (shortening)
1/2 cup brown sugar
1 large egg
1/2 tsp. vanilla
14 oz raspberry muffin mix (or mixed berry or blueberry would work)
1/2 cup flour
1 cup white chocolate chips
1. Preheat oven to 325 degrees. Line baking sheets with parchment or Silpat. Cream the cream cheese, shortening, and brown sugar together. Add the egg and vanilla. Blend and scrape bowl.
2. Add muffin mix and flour. Mix until just incorporated. Fold in the white chocolate chips.
3. Scoop dough and place balls on cookie sheets. Bake for about 14 minutes.
From Annette and Dessert Now Dinner Later
at 4:00 AM