I still have a few goodies left in the freezer from last summer. It is somewhat of a random collection and judging by some of the freezer burn should have used them up by now.
I think in part I was waiting for inspiration but maybe there was an element of nostalgia in retaining relics of the summer. Now that the daffodils are out, it is time to spring clean the freezer. Suggestions are therefore welcome for the following remainders:
- sliced yellow peppers
- a watermelon worth of juice
- a bag of raspberries that somehow are all stuck together.
- herbs including more sage than you could stuff a flock of turkeys with.
Sounds like an Iron Chef challenge. Perhaps there will be a prize for someone who can combine them all in something that sounds both edible and appealing 😉
I used the penultimate bag of raspberries to make muffins, and as they turned out rather well I thought I would share the recipe. I couldn’t find a recipe with exactly what I wanted to use so this was an improvisation based on 2 or 3 different recipes.
1 1/2 cups whole wheat flour (I used Flying J flour from the Greener Grocer)
1/4 cup brown sugar
1/4 cup sugar
2 tsp baking powder
1/4 tsp salt
1/2 tsp baking soda
1/4 tsp cinnamon
1 tsp grated orange rind
1 egg (from 2 silos)
3/4 cup buttermilk
1/4 cup oil
1 1/4 cup frozen raspberries (shaken in a tsp of flour) – Rhoads
1/2 cup chopped pecans
Preheat the oven to 350°F. Mix all the dry ingredients in a large bowl. Add the liquid ingredients, mix and then fold in the raspberries and pecans. Spoon the mixture into a muffin tin and bake for 20-25 minutes.