Raspberry Muffins #SundaySupper

Welcome to this week’s Sunday Supper adventure! I say adventure because our theme this week is On the Hunt. To me that means foraging. In this case for raspberries for Raspberry Muffins!
I’ve told this story a few times, so if you heard it before bear with me. As a kid I loved nothing better than foraging for snacks. Hot spots for snacks depended on the season. Fall brought apples and pears from neighboring trees. Spring had violets and dandelion. But summer, oh summer was always ripe for the picking! All you needed was to know what was safe and where to find it! Apricots and sweet bing cherries came from an old farm that was for sale for as many years as I could remember. Some wild finds included mulberries, honeysuckle nectar, pawpaw and watercress.
But my favorite was and always will be raspberries.
Wild red raspberries are considered an invasive species here in PA. Their growth habit tends to take over an area. If you plant or nuture a wild patch, you can easily control them by thinning and pruning. I had them growing for years along my fence. I included an old picture below.
If you are lucky enough to find raspberries in the wild, remember 2 things. First, the vines are covered in thorns. Second, where raspberries grow, you are bound to find poison ivy. Both plants thrive in the exact same conditions.
Don’t let that discourage you. Anyone that practices foraging will tell you that you just need to be careful of your surroundings! 😉
A good field guide is great place to start.
Thank you Stacy of Food Lust People Love and Tara of Noshing With the Nolands for hosting this On the Hunt event!

Simple yet elegant! That’s the best way to describe these melt-in-your mouth raspberry muffins! So light they’re almost cupcakes!

Raspberry Muffins #SundaySupper

Prep time

0 min

Cook time

0 min

Total time

0 min

Ingredients

¼ cup butter unsalted, softened
¾ cup sugar
1 egg
⅓ cup milk
½ teaspoon vanilla
1 cup flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup raspberries

Instructions

Cream together butter and sugar.
In a medium bowl, add milk, egg and vanilla.
In a separate bowl, mix flour, baking powder and salt.
Alternate wet and dry ingredients until mixed.
Fold in raspberries.
Fill paper liners with ¼ cup of batter. Bake at 350 degrees for about 20 to 25 minutes or until toothpick comes out clean.

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Come join us On the Hunt with these recipes and ideas from Sunday Supper!

Spread it on Thick

Homemade Mascarpone from That Skinny Chick Can Bake
Sugar Plum Fairy Jam from What Smells So Good?
Porcini Compound Butter from Nosh My Way

Nibbles and Sides

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Brie Blackberry Bites from Family Foodie
Foie Gras Bites from Jane’s Adventures in Dinner
Miso Risotto from Crazy Foodie Stunts

The Main Event

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Maple Bison Blueberry Burgers from Noshing With The Nolands
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Spicy Sausage Pasta Skillet from Nik Snacks
Wild Venison Sausage Gravy from A Mama, Baby & Shar-pei in the Kitchen
Turkey, Wild Rice and Mushroom Casserole from Recipes, Food and Cooking
Wild Boar Pacific Rim Sliders from Peaceful Cooking

Sweet Treats

Blueberry Ice Cream with Chocolate Sauce from From the Bookshelf
German Fruit and Nut Bars from Magnolia Days
Grilled Bananas/Toast Topped with Chocolate and Cheese from Brunch with Joy
Lemon Blueberry Scones from Killer Bunnies, Inc
Raspberry Muffins from Cindy’s Recipes and Writings
Pumpkin Spice Puppy Chow from Pies and Plots
Ultimate Chewy Brownies from The Perfect Brownie
Vanilla Poached Tamarillos from Manu’s Menu
Wild Blackberry Scones with Lemon Glaze from The Foodie Army Wife
Willy Wonka and the Chocolate Topped Waffles from NinjaBaker.com

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