As you can see, I’m still pumpkin crazy here! This time around I made some moist pumpkin muffin tops with chocolate chips added in.
I can’t believe Halloween is just around the corner. Where is this year going so fast?! This weekend I’ve gotta spend some time preparing for Trick or Treat night…not that I know when it is or anything.
Our neighborhood is so screwy when it comes to Trick or Treat. We don’t have kids so I never know when it’s going to be and our borough always schedules it days before Halloween. I hate that!
It always comes as a surprise to us so I’ve gotta make sure I get candy stocked this weekend. Halloween is next Sunday but I wouldn’t be surprised if Trick or Treat for us is Wednesday or Thursday, grrr! That’s no fun at all to me! It should be at least the day before if not on Halloween, that’s just my two cents though.
[click to continue…]
Cornbread always seems to be the perfect compliment to any meal. I knew we needed something to go with our Mexican shredded chicken salads and thought that sweet cornbread was it. But my usual cornbread recipe calls for buttermilk, which I didn’t have on hand. Thankfully, you can find this easy cornbread recipe on the back of your Quaker corn meal container.
[click to continue…]
Summer is a great time for fresh fruit. So much so that it’s hard to resist buying it all because it looks so pretty. That happened to me last week with fresh red raspberries. They looked so plump and juicy that I had to have them even though I didn’t have a clue what I was going to do with them.
[click to continue…]
I love the tartness of red raspberries. I always keep a bag of frozen red raspberries in the freezer that I use to top my pancakes with on the weekends.
While eating pancakes this past Sunday, I got to wondering what else I could add these tart buggers to. That took me to the web. I scoured around and came up with this muffin recipe. It combines tart raspberries and white chocolate, a combination that I’ve never had before.
This recipe was really easy to make and the muffins turned out super yummy! The raspberries are nice and tart while the chocolate mellows it just a bit. And the muffins are a perfectly moist sweet treat.
Raspberry White Chocolate Muffins
from Montcarte
Ingredients:
1 cup milk
1/2 cup vegetable oil
1 egg
2 cups self-raising flour (I didn’t have this, so I used two cups flour and 3 teaspoons baking powder and 1/2 teaspoon salt)
2/3 cups sugar
1 cup white chocolate chips
1 1/4 cups raspberries (you can use fresh or frozen, but if they’re frozen, don’t thaw them before mixing them in.
Directions:
1. Preheat oven to 375 degrees F. Line a muffin pan with paper cups.
2. Whisk milk, oil and egg in a medium bowl until well combined.
3. Mix together flour, sugar and white chocolate (and baking powder and salt, if you’re not using self-raising flour) in a large bowl.
4. Add the berries to the dry ingredients and stir gently to combine.
5. Gently stir the wet ingredients into the dry ingredients. Stop stirring once the ingredients are combined.
6. Divide the mixture evenly between the muffins cups. Bake for about 22 minutes, or until the muffin springs back after being lightly touched. No batter should stick to a knife inserted in the middle of the muffin.
Thanks so much for stopping by my blog! I'm lucky enough to work from home with the help of my two cats and recently adopted puppy. I'm addicted to all things beauty so in my spare time, I enjoy shopping for new products and sharing them with you. I'm obsessed with Pinterest so every once in a while I'll throw in my favorite new recipes that my husband and I try and like. Hope you enjoy your time here!
