The longer I cook, the more I find that I have certain go-to recipes that are as ingrained in my repertoire as number 2 pencils in a school child’s pencil bag. They are my tried and trues, my favorites, my without-thinking creations. My tried and trues can be made without fuss or muss, because they’ve become my happy cooking habits.
Among those tried and trues is my recipe for raspberry white chocolate muffins. I first had this combination in delicious, but short-lived, raspberry white chocolate scones from Dunkin Donuts about four years ago. I loved the combination and shortly after found the muffin form at Big Y. A few years back, unable to find either the scone or the muffin, I set out to develop my own version . . . this is the result of that.
These are best eaten warm, just out of the oven — but if you have leftovers, simply pop them in the toaster oven or oven for a few minutes to make them as hot and tasty as when you first made them.
When I whipped up a batch of these last Sunday, Will ate two . . . something that rarely happens — he’s not big on seconds. The next day? Shawn ate two . . . something that also rarely happens because he’s not big on muffins. These muffins provided a bonding experience for my husband and his boss a few years ago as well . . . they are that kind of good.
This time, I used used granular sugar on top, but these are fantastic with white decorative sugar too.
A note on raspberries:
Like raspberries? Good. They are excellent for you. Red raspberries are antioxidant powerhouses. They have significantly more antioxidants than strawberries, tomatoes or kiwi. They are also a good source of vitamin C. Coincidentally, they are coming into season shortly.
To see the recipe, click here.
This post is for Sweetnicks’ ARF/5-A-Day Tuesdays . . . Check out the Sweetnicks site later tonight for more antioxidant rich ideas.