It’s been a hectic week. I haven’t had time to bake, or any “me” time. So tonight when I got home from work, and my father in-law told me he had dropped off a pail of black raspberries, I was happy. This meant that I could create. Use those fresh berries to make something unexpected.
So here is the unexpected. Cottage Cheese & Black Raspberry Muffins.
The recipe is an adaptation of mine. The muffins are light colored and have a heavier consistency. They are almost cake like. The berries don’t get lost in the muffins – their flavor is prominent.
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
2 tsp. vanilla
2 eggs
1 tbls. milk
1 c. cottage cheese
2/3 c. sugar
1/2 soft margarine
2 c. berries
Mix (with a mixer) all wet ingredients. Then add all dry ingredients. Lastly, fold in berries. Bake @ 400 degree oven until toothpick comes clean when testing center muffin. Sprinkle with granulated sugar. This recipe makes about 16 muffins.
Besides the muffins, I froze 5 quarts of berries. I’m told theirs lots more berries to pick so I’m thinking homemade black raspberry wine is on my list of to do’s this summer!
