I do love a good muffin. C the MP was up yesterday with a “Care” package that included raspberries, blueberries and rhubarb. He knows how much I love my fruit. After eating almost all of the raspberries plain, I thought it would be nice if I shared a few with G via a muffin. I’m so good about sharing.
I remember this recipe from when I was a kid. My mom’s mom and my dad’s mom lived together in this big old house in Portland. I had many a grand adventure going to stay with them. They would make wonderful delicacies for “us girls”. I had cantaloupe filled with ice cream, ribbon candy, baked cheese and more. Things that have forever stayed in my memory.
The bread basket was my favorite. There would be Flat Bread, different muffins, Rye bread (still my favorite), lefse, krumkake. The woman knew how to bake. She had a tiny little kitchen and still managed to bake everyday and everybody stopped by to share in the bounty.
1 1/2 cups flour (2 cups)
1/2 sup sugar (1/4 cup)
2 teaspoons baking powder (3 teaspoons)
1/4 cup shortening
1/2 cup milk (1 cup)
Mix together the dry ingredients with a blending fork or a pastry blender. Then stir in the wet ingredients just until the ingredients are blended. At the last, blend in 1 cup raspberries. Fill muffin cups 2/3 full. Bake at 400 degrees for 20 to 25 minutes. Bake until golden brown.
This is Grandma’s sweet version. In the parentheses are the changes she would make for “plain”. A plain muffin would have Wheaties or whole wheat in it. I always loved the pop of color the raspberries provided. She rarely added a streusel topping. Occasionally there would be a sprinkle of sugar, but she was a firm believer in the beauty of the raspberry. I may have gotten my love of raspberries from her.