“Don’t shoot!” she cried. “I have them inside. They’re fresh, warm and sweet, a raspberry treat. Just please lay that handgun aside.”
He glared, “But I’ve come fer yer money, not yer raspberry dough, honey. Muffins are muffins like all others I’ve tried.”
“But no, not so!” she wept as she crept to the kitchen where her muffins did lay. “Please, please, come see, and then you will know. You’re far richer with these than with Uncle Sam’s dough.”
“Ha, ha!” he scoffed, as she held them aloft, they’re sweet scent wafting up to his nose.
“Just one,” she pleaded. The brute, he conceded, and bit a raspberry muffin in two.
His eyes miraculously softened. His jaw instantly slackened. The handgun dropped to the floor. “My, God! I’m reformed! I’m no longer torn between the law and an outlaw’s passions. This muffin has shown me the right road before me. Oh, please give me one muffin more.”
The sweet woman did, not a muffin she hid, but then she did sooo much more. With a bowl, tin and fork, she put him to work making raspberry muffins galore.
Know someone who needs reforming? Click on “continue reading…” for the recipe.
Notice: These raspberry muffins were produced in honor of “R-day”. The letter ‘R’ has now been celebrated with rrrrroaring righteousness in our “teach-a-preschooler-his-alphabet” game. Furthermore, let it be known that “Q-day” quietly occurred with the boiling of quinoa pasta.
Quivey’s Grove is a popular gourmet restaurant outside Madison, Wisconsin. Their recipe for raspberry muffins can be found in the Quivey’s Grove Heritage Cookbook by Margaret Guthrie. The author writes, “In a just world, Wisconsin would be known as well for its berries as for its cheese. Our cool weather gives a sharp tang to bush fruits, making them prized for cooking and simply for eating fresh, in season.”
And here in Wisconsin, in early August – NOW IS RASPBERRY SEASON!
Recipe for Raspberry Muffins:
- 2 eggs
- 2 cups buttermilk
- 4 ounces butter, melted
- 4 1/2 cups flour
- 1 1/4 cups sugar
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon allspice
- 2 cups fresh raspberries
Preheat oven to 425 degrees. Grease 24 muffin cups or line with paper liners.
Beat the eggs with the buttermilk, add the melted butter, blending well. Sift flour, sugar, baking soda, salt, and allspice together. Add half of the dry ingredients to the buttermilk mixture. Stir to blend, add the remaining dry ingredients, again stirring just to blend. Gently fold in the raspberries. Spoon into the muffin cups and sprinkle with granulated white sugar.
Bake 18-22 minutes or until lightly browned. Yield: 24 muffins.
Here are more raspberry delights from Wisconsin.
Gifts and more, all made in Wisconsin. Have a taste of the good life delivered to your door.