See that unfamiliar lichen green in the background? We're in the midst of a living room re-do. We bid adieu to the tan microfiber sofa and shuffled some things around. Now I need to sew some throw pillows, figure out window treatments, and pick out an armchair. Well, I already picked out a chair, but it's a tad pricey, so I either need to save my pennies or compromise on something more affordable.
--------------------------A Homemade Life, by Molly Wizenberg(of Orangette) is absolutely charming and heartfelt; it has been inspiring me to spend more time in the kitchen. I love how Molly intersperses stories from her life with recipes. This book is more than a love affair with food -- it explores relationships and family and growing up, all that good stuff, and (most importantly) in an intelligent and thoughtful fashion. No saccharin-sweet, chicken-soup-for-the-soul crap here.
I'm no Molly Wizenberg, but I will share one of my favorite muffin recipes - Raspberry Streusel Muffins. I first started tinkering with this recipe when I lived in a darling 1-bedroom apartment overlooking State St. in Madison about 10 years ago (gulp, that makes me feel really old). It was the one and only time I've lived alone -- and I loved it. The kitchen was tiny -- no microwave or dishwasher (of course), an old-fashioned refrigerator that I actually had to defrost, and an oven that was about half the size of a regular one. And it was at least 40 years old. And it ran hot. Really hot. The girl who lived there before me left me a note in the kitchen carefully calibrating the oven settings to thermometer readings. It was a logarithmic scale, kind of like the Richter scale. On a related note, I kept a fire extinguisher in the kitchen just in case.
That year I also discovered the joys of the Dane County Farmers' Market -- being out and about bright and early while there's still a cool nip to the air, picking out my own fresh berries, meeting the farmers, testing out all the varieties of Wisconsin cheese... This recipe highlights two specialties from those mornings -- fresh Wisconsin dairy products, and sweet-tart raspberries. The muffins themselves aren't overly sweet; the streusel topping gives it a sugary kick.
I'm no Molly Wizenberg, but I will share one of my favorite muffin recipes - Raspberry Streusel Muffins. I first started tinkering with this recipe when I lived in a darling 1-bedroom apartment overlooking State St. in Madison about 10 years ago (gulp, that makes me feel really old). It was the one and only time I've lived alone -- and I loved it. The kitchen was tiny -- no microwave or dishwasher (of course), an old-fashioned refrigerator that I actually had to defrost, and an oven that was about half the size of a regular one. And it was at least 40 years old. And it ran hot. Really hot. The girl who lived there before me left me a note in the kitchen carefully calibrating the oven settings to thermometer readings. It was a logarithmic scale, kind of like the Richter scale. On a related note, I kept a fire extinguisher in the kitchen just in case.
That year I also discovered the joys of the Dane County Farmers' Market -- being out and about bright and early while there's still a cool nip to the air, picking out my own fresh berries, meeting the farmers, testing out all the varieties of Wisconsin cheese... This recipe highlights two specialties from those mornings -- fresh Wisconsin dairy products, and sweet-tart raspberries. The muffins themselves aren't overly sweet; the streusel topping gives it a sugary kick.
Raspberry Streusel Muffinsadapted from Cindi Flahive-Sobel's Daily Bread
makes 12-18 muffins (12 muffins with large "muffin tops"; 18 small muffins)
muffin ingredients
2 C. all-purpose flour
1/2 C. sugar
1 T. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 large egg
1/4 C. butter, melted
1/2 C. milk (skim is fine)
1/2 C. sour cream (I use light)
1 tsp. vanilla extract
1.5 - 2 C. fresh raspberries
streusel ingredients
1/2 C. sugar
1/3 C. all-purpose flour
dash of nutmeg
dash of cinnamon (I use Penzey's ceylon cinnamon for this as it's more delicate in flavor)
1/4 C. butter, softened, cut up into small chunks
2 C. all-purpose flour
1/2 C. sugar
1 T. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 large egg
1/4 C. butter, melted
1/2 C. milk (skim is fine)
1/2 C. sour cream (I use light)
1 tsp. vanilla extract
1.5 - 2 C. fresh raspberries
streusel ingredients
1/2 C. sugar
1/3 C. all-purpose flour
dash of nutmeg
dash of cinnamon (I use Penzey's ceylon cinnamon for this as it's more delicate in flavor)
1/4 C. butter, softened, cut up into small chunks
Preheat the oven to 400 degrees F. Spray muffin tins or line with muffin papers.
In a large bowl, mix the flour, sugar, baking powder, baking soda, and salt. I use a whisk to keep it light and fluffy since I don't bother to sift my flour.
In a medium-size bowl, beat the egg, then add the melted butter, milk, sour cream, and vanilla, and mix well. Add the wet ingredients to the dry, and stir with a spoon until just combined and the dry ingredients are moistened. Fold in the raspberries.
In a small bow, combine the sugar, flour, nutmeg, and cinnamon. Work in the butter with a fork until the mixture is crumbly.
Fill the muffin cups with batter -- to make 12 muffins, fill them just about to the brim; to make 18 muffins, fill about 3/4 full. Top with the streusel mixture. Bake for 18-20 minutes (for the large muffins -- a little less for the smaller ones), or until a toothpick inserted in the muffin comes out clean. Serve warm.
