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Julie brings us Raspberry White Chocolate Muffins.

By on February 20, 2023

Beloved and I move houses. A lot.

Together for 15 years, we’ve lived in 2 provinces, 1state, 5 cities and 7 homes. We just moved into number 8.

It’s been a week now and we still have quite a few boxes to unpack. However, the kitchen is up and running!

A rule that I learned from my mother is that the first thing you do when you move is set up the beds. That way, when you want to go to bed, you can go to bed. I can tell you that it is a very good rule to have.

Our second rule when we move is: Get the kitchen set up right after the beds have been put back together.

Twenty hours after the moving truck left our new place, the kitchen was up and running. And I should note, that at least 8 of those twenty hours were for sleeping (in the beds that were set up immediately).

We have a system, Beloved and I. He unpacks the boxes, and I put everything away. Believe it or not, this works well. With all of the moving we do, I am able to assess my new kitchen very quickly and determine where things will go. A week later, I have not made any changes. Everything seems to have become very comfortable in their new spaces.

Although we have our moving rules (another one is that Beloved is not allowed to unpack the kitchen by himself, or any of the bookshelf boxes for that matter),

what really makes me feel at home is when I get to bake for the first time.

This time it was a pleasure. I left behind a relatively large kitchen, area wise, for an apartment, but one that was very hard to work in. Not only were the counter tops shallow, but the stove was apartment size, as was the fridge. I had no idea they still made them that small! If you’re wondering how small, the oven was too small for a standard size cookie sheet. I had to buy new ones that didn’t have edges just so that they would fit.  Now I have a large kitchen, with ample storage and counter space, as well as lots of space to move around. And the good news, my muffin pans and cookie sheets (large ones!) fit in the oven!

 

raspberry white chocolate muffins

 

I don’t make these often, even though everyone in my family loves them. When raspberries are on sale, if they don’t get gobbled up first, I will make these. You could also add coconut to these if you wish. Surprisingly I didn’t have any!

 

ingredients

1 Cup milk **this last time I made these, I didn’t have enough milk so I used half milk, and half plain yogurt

1/2 Cup butter, melted, and cooled slightly

1 egg, slightly beaten

1/2 tsp vanilla

2 Cups all – purpose flour

1/3 Cup sugar

1 Tbsp baking powder

1 tsp salt

1/2 Pint fresh raspberries or frozen raspberries (do not thaw)

1/2 Cup white chocolate chips

 

directions

Grease 12 muffin tin cups, or line with muffin papers.

Heat oven to 400 degrees.

In a large bowl whisk the milk, butter, vanilla and egg.

Stir in all remaining muffin ingredients except raspberries & vanilla chips. Stir only until flour is moistened.

Gently stir in the berries & chips.

Spoon the batter into the prepared muffin tins. The batter will be thick and goopy.

Bake for 24-28 minutes or until golden brown.

Cool for 5 minutes and then remove and continue cooling on a wire rack.

If desired, sprinkle with powdered sugar.

 

Julie of By The Recipe says this about her food writing:

I’m not sure which came first: my sweet tooth, or my desire to bake.  Before I was a wife and a mother, I was a baker.  I love to bake.

Before kids, I wasn’t much of a cook. After kids, my cooking abilities improved, I guess because I needed to feed my family. Over the years I have come to enjoy cooking, almost as much as baking.  But let’s be honest, the best part of baking and cooking are the accolades of a great mouthful of food. That inspires me.

When I cook, I cook by the recipe. Almost always.

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