Chocolate chips make this raspberry muffin chocolicious.
There is definitely one advantage of growing older. And that is that I don’t have to get up until I’m ready. And, well I can stay up as late as I want watching TV, go anywhere I want to go, when I want to go. I guess there are quite a few advantages. I love going to the movie at 10:30 in the morning and I average 1-2 movies a week (and I do ask for senior rates — didn’t think I would ever be glad to say I wanted “senior rates”).
Do you think “hoarding” is something that happens as we age? I get an upset stomach watching those hoarding shows. I do, on the other hand tend to hoard food; especially berries that I pick in the summer months or in the case of these raspberries that I got for .99 cents and bought 40 cartons to put in the freezer.
So, one Tuesday morning after a good 8 hours of sleep I decided to whip up these muffins to take to my craft circle. Do you see that happening a lot lately? I know they will be eaten. I have to be honest, a few weeks ago, I tried a gluten-free orange muffin and decided to add some extra orange extract. They were AWFUL, tasted like a mouthful of alcohol and when I noticed they were not being eaten, I threw them away. Gluten-free items are not my favorite things to make and I learned my lesson about adding too much extract; and, I would like to be known as that lady who brings “good” stuff.
This raspberry muffin recipe has been in my files for at least 30 years. I’ve decided to change it a bit and add in some chocolate chips because I absolutely love chocolate and raspberries together. Did you ever see my chocolate ganache filled fresh raspberries. If not, take a look, very cute, tasty little pick up treat.
BLAST FROM THE PAST: Layered Shrimp Pie is a great appetizer. I guess I always say that about things I made but if I didn’t believe it I wouldn’t say it. The original recipe was from my sister’s friend, Sue and I think her recipe called to put the shrimp on top. After catering for years, I knew people would just pick off the shrimp so I mix the shrimp in with the cream cheese mixture. Hope you will give this a try sometime this summer.
This is for the streusel topping for the muffins. Cut the butter into the flour and sugar until you have pea size pieces.
Cream the sugar and shortening then add in the eggs, one at a time.
After the egg/sugar mixture has been incorporated in the flour and milk, fold in the broken raspberries and the mini chocolate chips.
Top each muffin with about 1 tablespoon of the streusel topping. Bake in 375 oven for 15-20 minutes.
Yum, these are the minis, which I like best because you can eat more than one.
- 2/3 c. shortening
- 1 1/2 c. sugar
- 3 eggs
- 3 c. flour
- 3 heaping tsp. baking powder
- 1 tsp. salt
- 1 c. milk
- 2 c. fresh raspberries
- 1 tsp. vanilla extract
- 1 c. mini chocolate chips
- Cream the shortening and sugar until fluffy. Add the eggs, one at a time, beating well after each addition.
- Sift the flour, baking powder and salt. Add the dry ingredients alternately with milk to the beaten shortening/sugar/egg mixture. When well blended, add the berries and the chocolate chips.
- Line 2 dozen muffin pans with papers. Fill about 2/3 full with batter and top each with 2-3 teaspoons of the streusel topping.
- Bake in 375° oven for 15-20 minutes.
- Steusel Topping: mix 1 cup flour, 2/3 cup sugar and 1 stick of cold butter until it is in crumbles.
- This batter will keep in the refrigerator for a week or so.