Another Monday is upon us.
But it’s okay ‘cuz I had a lovely Sunday, filled with nothingness and flannel pajama pants. Sometimes the simple things are enough to leave you feeling recharged and ready to go. 🙂
I need to be as recharged as possible too; this week I am running a Food Knowledge Internship for five eleventh graders as part of my job with Rutgers Future Scholars.
Last Friday, when I first met my interns, I entered the room with them expecting to be greeted by enthusiastic teenagers ready to dive in to the subject of food and culture.
Let’s just say the faces I saw were
incredibly slightly less enthused than I had hoped.
I’ll give it that it was a rainy Friday, and they were most likely ready to bolt out the door to freedom, but fingers crossed this week’s course focused on practical cooking, affordable grocery shopping, food in literature, and a slew of other topics goes well.
FINGERS CROSSED PEOPLE.
You, over there, cross your fingers too.
While I try to reach my group of scholars about the crucial importance of food in our lives, I will leave you with the much more immediately delicious subject of these white chocolate raspberry muffins.
Like I mentioned last week, it seems that inspiration hits us when we naturally have no time to act upon it. While running around between my jobs and then hiding in my air-conditioned bedroom from the heat of summer, I had the thought of a new muffin.
A muffin reminiscent of my Strawberries ‘n Cream Muffins, light and fluffy, with fresh fruit alongside white chocolate…
As soon as my eyes fell upon a carton of ripe, juicy raspberries, I knew I had my recipe.
The raspberries are sweet but also just a tad tart, which pairs splendidly with the sweetness of white chocolate chips. Throw a nice old-fashioned crumb topping over them and you are left with a summer muffin masterpiece.
I can’t think of a better way to beat the heat than with a moist, cake-like muffin studded with fresh berries for breakfast.
Of course, if you are not a fan of raspberries (I am resisting my urge to shout WHY NOT?!) this recipe would work just as well with fresh blueberries or blackberries. I bet peaches would be fabulous as well, actually.
Whatever catches your eye when you’re walking near the fruit in the grocery store can be worked into this recipe, unless it’s something strange like, I don’t know…
Don’t be daring and go for the grapes.
Grapes do not go into muffins.
I’ll be back Wednesday with a marvelous microwave recipe I discovered to keep you from turning that oven on during this crazy heat wave.