Day Four: Raspberry White Chocolate Muffins
Saturday, February 7, 2009
After breakfast we made muffins, raspberry white chocolate muffins. I don’t make an especially tender muffin and these are no exception. Sam was excited to make them with me and I was pleased to have her help. She knows how to measure a level cup and a level spoonful – I’m so proud of her! Her enthusiasm is a joy to observe.
When we were finished, I told her that she had done a really great job – that she had made them and I think her reply was along the lines of, “I didn’t make them, I just helped. You told me what to do.” I acknowledged that I did indeed instruct her but she did about 80% of the actual mixing, etc. She beamed with pride. Me, too.
Here’s our recipe:
Raspberry White Chocolate Muffins
⅓ cup sugar
2 cups flour
3 teaspoons baking powder
½ teaspoon salt
½ cup buttermilk
½ cup milk
¼ cup oil
½ teaspoon vanilla
1 egg
1/2 cup white chocolate chips
1 cup frozen or fresh raspberries
Preheat oven to 400 deg F. Grease bottoms
only of 12 muffin cups (regular
size, not mini or jumbo).
Sift together
the dry ingredients into a mixing bowl or 2-quart mixing pitcher. 
Preheat oven to 400 deg F. Grease bottoms
size, not mini or jumbo).
Sift together
Combine the wet ingredients and whisk to combine. All at once, briefly stir the wet into the dry, folding in the chips and raspberries last.
20-25 minutes.
Eat ‘em up!
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