Raspberries, please.

There has been an alarming increase in the height of my children recently. It always happens in the spring. They seem to shoot up, as soon as the sun hits. The Teen is near enough my height now, and her sister seems able to look me in the eye a little bit more easily, than I’d care to admit.

And as for the Boy, well he is taking on the appearance of someone who has begun to stretch. Looking just as willowy as his sisters. Watch any of them for long enough, and I swear you can see them growing.

Now, they are not managing this on meal times alone.

The most likely form of extra nourishment, are the homemade goodies I make. The theory is that if I make them, I can keep the snacks on the healthy side. Also there is a limit to how much I can bake/grate/chop.

A big favourite at the moment is raspberry and chocolate chip muffins. Each muffin is practically half raspberries, half muffin. Not overly sweet. Rather yummy, if I say so myself. Our supply of homegrown raspberries has long since run out, so I often find “frozen raspberries” written on my shopping list. Not in my handwriting. A subtle hint to make more.

The good news is that they are incredibly quick to make and bake. I have my muffin making kit piled up ready in the cupboard. I use a cup measure as it’s so much quicker to scoop the ingredients. Speed is of the essence. Especially when you have three children who take it in turns to check if the muffins are ready yet. (Seriously, do they have a rota for who goes in next to scout for muffins?)

Apart from the milk and raspberries, the rest of the ingredients are near by in another cupboard. I reckon I can have these muffins ready to eat within 20 minutes, if not less. I win “best Mama” points if they can smell them baking as they walk up the drive after school. You cannot beat a warm muffin after a hard day chatting with your friends studying.

So here’s how we make them (when I say we, I mean me):

Ingredients

In first bowl, mix the:

2 cups of self-raising flour
1 tsp baking powder
1/2 cup of caster sugar
1 cup of frozen raspberries
1/2 cup of semi-sweetened chocolate chips

In second bowl, mix the:

100ml oil
200ml milk
2 tsp of vanilla essence or lemon extract

Also need a muffin tin, lined with 12 paper muffin cases

What to do:

1. Pour the contents of the second bowl into the first, until it is just mixed. Do not over mix.
2. Divide the combined mixture between the 12 muffin cases.
3. For a 2 oven Aga, bake on the third shelf down in the top oven, for about 12-15 minutes, turning the muffin tray around halfway through. For other ovens, bake at 200°c/400°f/ Gas 6 for 15-20 minutes. The muffins are ready when they are golden brown and risen.
4. Take out of the oven. Move the muffins from the tray onto a wire rack to cool.

These muffins never make it beyond the day they are made. I live in hope of putting a batch in the freezer for another day. In all fairness, they are so quick to make, that it’s not a big problem.

More of a challenge is having enough raspberries available, which explains the added request for frozen raspberries to my shopping lists.

My solution is to plant more raspberry canes. I’m aiming to have a row of raspberries this summer. I miss my fruit cage and may have to make a new one. When the Teen was a toddler she used to be pushed disappear in there, after meals,  and feast on all the soft fruit. No need to serve up a pudding. Nothing beats fruit straight from the plant.

Yes. I need to work on my raspberry production.

Grow little raspberry plant. Grow. I have three children waiting for muffins.

16 thoughts on “Raspberries, please.

  • Tuesday 4 April, 2017 at 9:02 am
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    Mmmm they look yummy. We have planted 6 raspberry canes for the first time this year so can’t wait for the harvest. I,too, have to keep the cake tin stocked. Choc brownie is always a fav along with oat and cherry bake; no golden syrup like flapjack so that bit healthier.

    • Tuesday 4 April, 2017 at 1:26 pm
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      I’m hoping to get a few more raspberry canes in this weekend. Fingers crossed for a good year. Your bakes sound yummy too. Brownies are always a winner.

  • Wednesday 5 April, 2017 at 5:16 am
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    How scrummy ….Muffins are so quick to make ..I shall have to try your recipe it looks delicious…thanks
    I am towered over by the eldest….I better get used to it haha

    • Wednesday 5 April, 2017 at 7:17 pm
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      I think its all down to measuring with a cup, no creaming and the easy mixing. Muffins made in a flash. Oh I don’t think it’s going to be long before they are all looking down at me. I’ll be the only one who can walk through our cottage doorways without stooping! 😀

  • Wednesday 5 April, 2017 at 9:14 pm
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    These sound like the perfect after school treat. My kids also seem to be eating me out of house and home. I have been attempting to encourage healthier snacks but as I get home from work about half hour after them I usually find the kitchen has been raided in my absence!

    • Wednesday 12 April, 2017 at 12:38 pm
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      I know the feeling. Mine all have hollow legs. They get back from school like they haven’t eaten for a week. We can but try.

  • Thursday 6 April, 2017 at 3:39 pm
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    I commented at dinner that my oldest daughter must be about to hit a growth spurt as she was still hungry after three chicken pitas, only to measure her against her dad and find her at least an inch and a half taller! Those muffins look good – I may have to hit the store for ingredients. I have some raspberry canes in the front yarn that I am hoping to encourage to get more!

    • Wednesday 12 April, 2017 at 12:41 pm
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      Oh goodness. That is a growth spurt.

  • Friday 7 April, 2017 at 7:43 pm
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    These sound great and as they say the proof is in the eating, and that they’re never around the next day. I’m adding this to my baking list – thanks for sharing with #PoCoLo x

    • Wednesday 12 April, 2017 at 12:52 pm
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      Hope you enjoy them.

  • Saturday 8 April, 2017 at 11:55 am
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    Ohh! These look and sound so good!
    I might have to give them a try.
    #PoCoLo

    • Wednesday 12 April, 2017 at 3:02 pm
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      They are yummy. The lemon essence is worth a try too. Yum!

  • Monday 10 April, 2017 at 10:46 pm
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    These look like a great idea. As you say at least you know what is going into them. #PoCoLo

    • Wednesday 12 April, 2017 at 3:16 pm
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      They are delicious.

  • Tuesday 25 April, 2017 at 4:14 pm
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    They look so yummy! I’m going to try these one day, just need to get ingredients. 😉
    Thanks for linking to #pocolo

    • Tuesday 25 April, 2017 at 10:33 pm
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      Frozen raspberries seem to be permanently at the top of my shopping list at the moment. Hope you enjoy them.

Comments are closed.

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