Raspberry Streusel Muffins

Its mid-July, raspberry season in my region of the Pacific Northwest, and this year I am terribly sad because the fabulous organic raspberries which I lovingly grew and tended the past five & a half years are now miles and miles away awaiting a new owner, and I am in a rental house longing for the joy of fresh picked raspberries every morning.  I comfort myself knowing that a few girlfriends are enjoying them with their family. Oh how I miss those berries and all the wonderful treats I've made with them....here's a sample of some of the creations my family and friends have enjoyed:

Raspberry Tea Cakes...

Raspberry Delight

Raspberry Cobbler

 Raspberry Tarte

 Raspberry Syrup

Raspberry Cheesecake

Raspberry Jam

Sigh...now for the reason I started this post... a moist muffin combining the tartness of raspberries with a delicious nutty streusel topping. 

This is a another recipe once made, then placed in my piles of cookbooks and recipe clippings never filed or categorized...thus lost in a wonderland of recipes hoping to be rediscovered. How many of you can relate?  (Ummm, this is where you post a comment on the blog and dialog with me.)

Here's what you need to begin:

• 1 ½ cups flour
• ½ cup sugar
• 2 teaspoons baking powder
• ½ cup rice milk
• ½ cup butter, melted
• 1 egg, beaten
• 1 cup whole raspberries, divided

***Streusel Topping***

• ¼ cup pecan, chopped
• ¼ cup brown sugar
• ¼ cup flour
• 2 tablespoons butter, melted

So let's get started:

• In a large bowl, combine flour, sugar and baking powder.

• In a small bowl, blend rice milk, butter and egg.

• By hand stir rice milk mixture into flour mixture just until moistened.

• Scoop one small PC scoop of batter (about 1 Tablespoon) into each of 12 muffin cups.

• Divide half of the berries into the 12 cups on top of batter, about 2-4 raspberries per cup. Top raspberries with the remaining batter, about another PC scoop or so.

• Top the batter with the remaining raspberries, 2-4 raspberries each cup.

• For the topping, combine streusel ingredients until mixture resembles moist crumbs. Sprinkle on 1 Tablespoon per muffin.

• Bake at 350 convection for 20 minutes (high altitude, so adjust to 375 standard, and about 25 minutes).

• Let stand in muffin pan 5 minutes.

• Cool on rack.

Here's hoping you'll find a berry patch nearby where you can pick your own and delight your family as well.

Happy Summer,  Laurie

Summer Sangria

It's been a while since I've posted because our family moved the middle of June. So in the midst of boxes to pack and unpack, and sunshine finally arriving and my kids wanting to be outside, cooking hasn't been a priority for me.  I've been relying on tried and true, easy grilling recipes, salads, and lots of fruits.  I love the Farmers Market and can hardly wait for each Wednesday to arrive.

This is summer fruit:

But kick it up a notch and you'll have a really quick crowd pleaser for summer fun hanging with your friends: homemade Sangria.  This recipe is so easy you can make it in less than 20 minutes, start to finish, but it's best made the day before so the flavors really mellow together.

Here's what you need:

• 4 cups water (see, how easy is that!)
• 2 tea bags
• 4 to 5 tablespoons raw sugar
• 1 peach, peeled, pitted and sliced thin

• 4 large strawberries, hulled and sliced thin
• 1 orange, peeled and all white pith removed, cut into slices
• 1 cup of dry red wine (or white if that's your thing)
• ice cubes

Mix it up:

• Bring water to boil in medium saucepan. Remove from heat.
• Add tea bags and steep while prepping the fruit. (Steep at least 3 minutes).

• Stir sugar into warm tea and stir to dissolve.
• Slice fruit and place into a pitcher. 

• Pour wine over fruit.
• Remove tea bags, and pour tea over fruit and wine.
• If serving immediately, fill glasses with ice and pour Sangria over ice.
• Otherwise, chill overnight.

Serves 4 -8 depending on the size of your beverage glass.