Raspberry season is already upon us and I was surprised to learn that there are ten varieties and picking season stretches from July to October.
I've washed and put away my baskets after strawberry season since there is no inclination to go picking any raspberries.
After my one and only raspberry picking experience I vowed to never to return. Unlike strawberry picking it's a much slower process and can be very tedious. After feeling like I had been out in the fields for hours I began checking my basket to make sure there wasn’t a hole in the bottom since I wasn’t seeing much fruit for my labour.
The web sites advertising picking locations for strawberries invite to just come and pick. On the other hand those advertising raspberries encourage bringing a lunch and drinks. Perhaps this is to avoid raspberry passing out experiences due to the length of time it takes to fill a basket!
I suppose that I could make an effort and give it another try but my aversion to those eight legged creatures that roam about on the bushes gives me a good enough reason to pass it up this year once again.
However I do not wish to dissuade you, everyone should experience at least one trip to the raspberry fields in their life time. Don't let this opportunity pass you by!
Rather expensive to purchase in the winter months fresh raspberries do go on sale once in a while and make for a delicious treat.
Raspberries purchased frozen are excellent for adding to baked goods so I don’t see much advantage in picking my own to store in the freezer. Their delicate nature makes it difficult to freeze properly therefore I'm leaving that up to the experts.
This recipe for Raspberry Apple Muffins was originally an Apple Muffin recipe. One day not knowing exactly what to do with a handful of broken, frozen raspberries at the bottom of the bag I decided to add them to the apple muffin batter.
Absolutely delicious! Since there were many little pieces they dispersed more evenly and didn’t bleed into the batter as much as fresh raspberries would.
The sweetness of the apple combined with the tartness of the raspberries made for a wonderful "marriage".
The "reception" was amazing and enjoyed by all!
Raspberry Apple Muffins
2 cups flour
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 teaspoon finely grated lemon zest (optional)
2/3 cups milk
1/3 cup vegetable or corn oil
¾ cups brown sugar
2 medium unpeeled red apples cored and sliced
3/4 cup raspberries or as much as you please.
Granulated sugar for tops (optional)
- Sift together flour, baking powder, baking soda and salt into a medium bowl.
- Combine milk, egg, oil, brown sugar and apples in a blender and blend until well combined and you can only see flecks of the apple peel.
- Make a well in your dry ingredients and add all of the wet ingredients plus the lemon zest if using.
- Mix together just until combined being careful not to over mix.
- Gently and with a few strokes mix in the raspberries
- Fill paper lined muffin wells to about ¾ full and bake in a preheated 375 degree oven for about 25 minutes or until golden in colour.
- Remove and while still very warm dip tops into a bowl filled with granulated sugar if desired.
- Yield 7 to 8 large muffins.
Notes, Tips and Suggestions
- These muffins freeze very well.
- If using frozen raspberries break them up a little to get a little raspberry in every bite and be sure to add them to the batter while still frozen.
- Blueberries instead of raspberries could also be a good combination.
- Adding the sugar on top is not necessary but makes them extra special when eating them for a snack.
- Remember, you don't have to peel the apples, less work and more nutritious!