Strawberry Cheesecake Ice Cream

I just found out this weekend that July is Ice Cream Month.  How convenient because I have quite a few ice cream recipes to share with you - and since I didn't know there was a whole month dedicated to ice cream,  I started my obsession with this frozen delight in June!!  I like to be early with things that are so good - and the recipes I am sharing with you are really THAT good - and I have more in the works so stay tuned.  I don't know why I have a fascination with ice cream these days.  The weather hasn't even been that hot (although reports are that a heat wave is coming the end of the week - yikes!)  so I cannot use that as an excuse....yet.  Maybe I just want to have all of my favorites figured out so when it is hot and miserable and the only thing that tastes good is a cold bowl or cone of ice cream, I will be totally prepared!  Makes sense to me!!  I currently have four different flavors in the freezer - how absurd is that?  The only redeeming (barely) fact is that I only make a quart at a time, so that makes it more acceptable in my book. If they were the half gallon size, then you could conclude that I have a serious ice cream addiction  - but quart size is totally acceptable. Right?  And I don't even eat it that often - that is the funny thing. You would think I would be attacking it on a daily basis, but since it's there in a variety of flavors, and I know I can easily make more, it just doesn't seem to have control over my whole being - at least not this week!  Will keep you posted on that one.

So - now that I have tempted you with the idea of more deliciousness to come, I will share this winner with you.  You do need an ice cream machine to make this one, but it is worth it.  The next time I make it, I would add graham cracker crumbs for a little more cheesecake texture - but it is fabulous as it is.

Strawberry Cheesecake Ice Cream

adapted from Hip Foodie Mom

8 oz. cream cheese, softened

3/4 c. organic cane sugar

1 c. cold heavy cream

8 oz. strawberry Greek yogurt

1 T. fresh lemon juice

3 T. strawberry jam (good quality)

1 t. vanilla extract (I use Vanilla Bean Crush from King Arthur flour that has bits of vanilla beans in it)

2 heaping cups of fresh strawberries, hulled and chopped.

OPTIONAL:  If you don't want it to freeze quite so hard, add 1 T. vodka when you are mixing all of the ingredients. Alcohol doesn't freeze, so that makes it a little easier to scoop out.

With a stand mixer or good hand mixer, use the whisk attachment and blend together the cream cheese, heavy cream, sugar, strawberry yogurt, lemon juice, and vanilla extract and beat until smooth, scraping down the sides of the mixing bowl as needed.

Using a rubber spatula, fold in the chopped strawberries gently until well combined. Cover with plastic wrap and chill well in the refrigerator - for about an hour.  Pour into your ice cream canister.

When done processing, put it in an airtight container and freeze for at least 6 hours before heating (although licking the ice cream beater when it is finish in the machine is certainly acceptable - and even necessary!

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Copycat Feta Dill Dressing

I have been a fan of the Litehouse OPA dressings since they came out, especially the blue cheese and the feta dill.  My dear neighbor gave me a "healthy" recipe for blue cheese dressing and Greek yogurt that is fabulous, so I thought I would use that as a base for trying the feta dill.  I didn't nail it yet, but it's close.  The best part is that it is super healthy, no preservatives, and amazingly easy.  Took about 5 minutes to mix all of the ingredients and it just tasted so fresh.

Fresh dill and parsley from my garden...

Chopped herbs and feta cheese

It's that easy to mix it up

Full disclosure - you have to be a fan of feta cheese to like this dressing - there is no disguising the taste, but I happen to love it.  I am not a big goat cheese fan - I know - **shock** - I have tried it every which way and just cannot jump on that bandwagon yet.  I keep trying...... and then regretting it!  But feta cheese is another story - I am all in on that one.  And brie... and just about every other cheese, but I digress.

This salad dressing is one of those things that is best made at least a few hours before you are going to use it so the flavors can meld. It was better the next day and even better the day after that!  I also love that it doesn't make a lot so for those who are  not feeding a huge family, it won't end up down the drain because you couldn't use it in time!  I would definitely make this again and am eager to try the blue cheese version next.

Love using the square canning jars for storing....

Feta Dill Dressing

adapted from Honest Fare

2 oz. feta cheese, crumbled
1 c. whole or nonfat Greek yogurt
2 Tbsp. lemon juice
1 -2 tsp. white vinegar (I used tarragon vinegar) (optional)
1-2  tsp. chopped fresh dill
1 tsp. finely chopped parsley
1/4 tsp. sea salt
garlic powder to taste
onion powder to taste
freshly ground black pepper to taste

Blend all ingredients well.  Let it sit for at least a few hours before serving.  The flavors are enhanced with time.

I think this is my new favorite dressing.



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Greek Yogurt Fascination - Homemade

I love yogurt.  But I have come a long way from what I first loved about yogurt and what I ate.  As a little girl, I remember there was always yogurt in the refrigerator. My dad came home for lunch every day and would always grab a  yogurt - the fruit at the bottom kind.  I loved those too and used to mix up just enough in the rest of the yogurt so I would have a layer of that "sweet" fruit at the bottom of the cup.  It tasted so good. Sure it did - it was pure sugar!!  Of course I had NO clue then nor did I care.  And I continued to love those until..... well for a long time!

So when did it all change?  When I found my new yogurt love - Greek yogurt. I thought it was a magical concoction of thick yogurt goodness.  Little did I know there was even remotely mystical about it.  Fresh strained regular yogurt = Greek yogurt. No special ingredients - nothing.  So when I started making my own yogurt about six months ago I did a lot of experimenting, to try to get the right consistency and flavor. I learned the longer I cooked/cultured  it the tangier it got, and I am not a fan of plain yogurt. But that is how I made it because it was more versatile that way and I could use it in a variety of ways - baking, cooking, eating as is.  And it's simple - whole milk  (makes a better, more satisfying yogurt but lowfat milk can be used, dry whole milk powder, and yogurt culture  - that's it).

I love the Cuisinart yogurt maker  because I don't have to babysit the yogurt.  It processes the yogurt and then chills it until I have time to attend to it -love that feature and it was worth every penny as I make a quart at least once a week

Now when I make yogurt I often do two batches, one plain so it can be a sour cream substitute, and one with vanilla (and sometimes honey) so I just need to add a little fruit and/or granola to have it ready to eat!

I love that it is all natural and that I control what is in it.  I love that I can leave it as is, or strain the whey off for four-six hours and then have Greek yogurt.  It makes me smile because now it is really good for me.

phase one - regular yogurt on left made with whole milk

into the strainer to start the process from regular to Greek!

you can see the whey dripping off the yogurt as it drains...

after about 4-6 hours, a much thicker yogurt emerges - Greek yogurt!

ready for the fridge...... and to eat!

Some favorite taste treat add-ins: (all  of the below with vanilla extract and Truvia or honey added):

• raspberries and a sprinkling of granola
• blueberries, stevia and granola
• diced peaches or nectarines
• peaches, a little almond extract and honey roasted almond slices
• sliced strawberries
• coconut shavings, mini chocolate chips, honey roasted almond slices
• a tablespoonful of homemade low sugar jam (mixed berry, blueberry, or strawberry)
• slivers of pineapple chunks and coconut shreds

this is made with homemade low sugar raspberry jam and a little vanilla extract.

I have also been making homemade ice cream and frozen yogurt.  It is perfect as a base for that - more on that in another post!  All I can say is YUMMMMM!

And I have to share something I recently tried. I am not a big fan of honey. I don't dislike it, it's just not the first thing I grab when I want something to go on toast or with peanut butter or - well you get the idea! It's just not my favorite thing (but it is great on hot biscuit :) )  Anyway, this base is greek yogurt and honey - that's it.  And it is amazingly good.  I love the gentle flavoring of the honey as it delicately sweetens the tang of the yogurt. OMG!  A new must have!

These are just a few ideas based on what I did with summer fruit.  Sauteed apples as fall sets in with a little cinnamon and vanilla would be sooooooo good . The possibilities are endless.



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Blueberry Streusel Toffee Muffins

Tired of zucchini recipes?  I have more to come, but will give you a little break with this recipe.  I may be my new favorite blueberry muffin. The streusel topping (also in the middle) really makes it!

Blueberry Streusel Muffins

Muffin Ingredients:

1/2 c. butter, softened

1/2 c. sugar

1/4 c. muscovado sugar (light or dark brown is fine)

2 large eggs

1/2 c. Greek yogurt (my preference)

2 tsp. vanilla extract

1 3/4 c. flour

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

1/4 c. milk

1 1/2 c. fresh or frozen (unthawed) blueberries

Streusel Ingredients:

1/2 c. muscovado sugar

1/2 c. toffee bits (Bits o' Brickle)

1 tsp. cinnamon

Preheat oven to 425.  Spray a muffin tin with nonstick spray and set aside.

First make the streusel. Combine the muscovado sugar, toffee bits and cinnamon and set aside.

Toffee mixture

In a medium bowl, beat the butter on high speed until smooth and creamy, using a stand or handheld mixer, for about a minute.  Add the sugars and beat on high until creamed which will take about two full minutes.  Scrape down the sides and bottom of the bowl  as needed.  Add the eggs, yogurt, and vanilla extract.  Beat on medium speed for one minuted, then increase the speed to high and continue until the mixture is combined and uniform in texture. 

In a large bowl, whisk together the flour, baking soda, baking powder and salt.  Pour the wet ingredients into the dry and slowly mix with a whisk.  Add the milk, gently whisking until combined and little lumps remain. 

Layer 1 T. batter in the bottom of each muffin tin.   Top each with a little of the streusel topping.

Now fold in the blueberries with a rubber spatula. Mix as little as possible. Add more batter onto the top of the streusel with a big scoop of batter. Fill to the top. Top with more streusel - be generous.

First layer of muffins

Second layer before final topping (forgot to take the photo!)

Place in the oven for 5 minutes; then lower the temperature to 350 and bake for about 15-18 minutes or until a toothpick inserted in the center comes out clean.  The total time for the muffins to cook is 20-23 minutes.

Cool in the pan for 10 minutes, then gently remove from the muffin pan and continue cooling on a wire rack.

SOOOOO good!

A morning treat that quickly disappeared!

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Baked Zucchini Fries

My healthy and prolific zucchini plant - yes just one!

You can see some of the first in this photo...

Zucchini is bursting out all over and I couldn't make one more loaf of zucchini bread and none of my neighbors or friends want to see any more of it either! (recipes coming soon)... so.... when I found this recipe I knew it was the perfect thing to go with some grilled chicken breasts, and it was really perfect.  My results were a bit different because I used panko crumbs and real Parmesan cheese which were both a bit bulkier than the original recipe, but they were still delicious and fun to eat!

Zucchini Fries with Dipping Sauce

adapted from Yummy, Healthy, Easy

1/2 c. Panko breadcrumbs

1/2 c. finely grated/ground Parmesan cheese*

1 tsp. garlic powder

1 tsp. Italian seasoning mix

1 1/2 tsp. salt

1/2 tsp. pepper

2 tsp. flour

1/4 c. milk

4 medium zucchini

Dipping Sauce:

1/4 c. plain Greek yogurt**

1 1/2 tsp. dry ranch dressing mix

1 tsp. milk (optional)

Preheat the oven to 425.  Line a cookie sheet or baking pan with parchment paper. This step is a great mess saver!

In a small bowl, combine the Panko crumbs, Parmesan , spices and any leftover flour *.  Mix together.

Cut the ends off the zucchini and slice in half lengthwise. Depending on the size of your zucchini, cut each half into fourths or sixths and then cut in half again crosswise.

Pour the milk in a flat bowl.  Dip the zucchini sticks in the milk, and then dredge in the Panko-cheese mixture and place on the cookie sheet in a single layer.  When all are done, bake for 15-20 minutes or until golden brown and crisp..

While the zucchini is baking, mix the dipping sauce ingredients, adding the milk if needed to thin the dip.

Serve with the zucchini fries and enjoy. These were a fun treat!

Breaded and ready for the oven...

Golden brown done!

A plate of healthy tastiness...

*The original recipe called for powdered Parmesan cheese. I don't keep that in the house, so I grated a small amount of Parmesan cheese and then put it in my Vitamix blender to get an even finer grind.  Since it was a little moist, I added some of the 2 tsp. flour to absorb the moisture and help the cheese become as fine as possible.

Parmesan cheese ground fine in the Vitamix

**I have been making plain Greek yogurt in my Cuisinart yogurt maker for several months now and LOVE it.  The dip recipe was made using my homemade Greek yogurt. It is SO delicious and doesn't have any of the additives that you get when you buy it at the store.  More on my new addiction/pleasure/taste treat in the near future!

The cool tangy dip with the hot flavorful zucchini is the perfect summer duo

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Low Sugar Raspberry Swirl Lemon Poppy Seed Bread

There was a great sale on blueberries, raspberries and blackberries this week at the local health food store and I stocked up.  I knew I wanted to make blueberry jam and raspberry jam, and finished those this morning. I love being able to make my own jam with the Ball Electric Jam Maker (see earlier post).

Once they cooled and were refrigerated, I decided to put some of the excess raspberry jam to good use.  I would not have thought to layer the jam in the middle of the quick bread without the ingenuity of other food bloggers. This recipe is delicious and the original recipe is linked below.

I love trying new things, changing ingredients just a little, and still have it turn out delicious.  And I really didn't think I loved poppy seeds that much, but in this bread, they melt in your mouth and add great flavor!

This tastes as good as it looks - maybe even better :)

Low Sugar Raspberry Swirl Lemon Poppy Seed Bread

adapted from Eat Cake for Dinner

1/4 c. butter, softened

3/8 c. Truvia Baking Blend
1 egg
1 egg white

2 tsp. vanilla extract (or 1 tsp. double vanilla extract)

3/4 c. non-fat vanilla bean Greek yogurt (I used Fage FroYo vanilla)

1 1/2 c. all-purpose flour

1 tsp. baking powder
1/2 tsp. baking soda (if using regular sugar, decrease the baking soda to 1/4 tsp.)
1/8 tsp. salt (otherwise known as a dash!)
2 Tbsp. poppy seeds
1/3 c. raspberry jam (I used my low sugar homemade raspberry jam)

Lemon Glaze

1 c. powdered sugar

2 Tbl. lemon juice

1 tsp. meringue powder (optional) to help harden the icing.  A great tip from Jen!

Preheat oven to 350 degrees.  In a medium bowl, cream together the butter and Truvia Baking Blend.  Add the egg, egg white, vanilla extract, lemon zest and mix until well blended.   In a separate bowl, combine the flour, baking powder, baking soda, salt and poppy seeds and whisk together  Add dry ingredients and Greek yogurt alternately to the batter, starting and ending with the dry ingredients and mix until just combined. Do NOT overmix.

Spread half of the batter into a 9x5-inch lightly greased loaf pan.  Top with raspberry jam, and spread over the batter leaving about 1/2" border of batter.  Do not swirl the jam.  Top with the remaining batter and carefully spread out evenly to the edges, being sure to cover all of the jamBake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes, then invert to a wire rack and cool completely. Meanwhile, make the glaze.

Drizzle the glaze over the cooled bread (see photos) or cover the whole loaf with the glaze, your preference.

The jam is my  homemade low sugar raspberry jam. YUM!

This will definitely be making a return appearance often at the breakfast table.  

It is the perfect complement to a cup of coffee - and makes a great mid afternoon snack too!

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Low Sugar Blueberry Muffin Coffee Cake

This post was supposed to go up early last week, but I got distracted with cards!  So the timeline is a little off, but the end result still works!
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I was going to bake all week, but my air conditioning died and I didn't want to add any additional heat to the house.  It started malfunctioning a week ago, Memorial Day of course, with water all over the garage floor. My first thought was the water heater, but I had just replaced it less than a year ago.  So it must be a broken pipe somewhere, right?  So the next morning a plumber was here after at least four phone calls to make it happen, only to find out that there was no broken pipe, and I was $90 poorer!!  It was the furnace! Never would I have thought that the furnace would leak water, but it was from the condensation that builds up from the air conditioner . (I know - TMI!) The pan had mysteriously broken and so was not catching the water, hence the mess on the floor!  Ugh.  So it took a couple of days to see if it was still under warranty,find the part, order it , etc etc. The part is supposed to arrive tomorrow and then they will get the air back up and running again, just in time for the weather to cool off for a few days.Just my luck!

So......I decided that I was going to bake anyway, but start really early in the morning.  I had three baskets of blueberries waiting for me, so that narrowed down my options.  I had just run across this recipe a few days ago, so the decision was easy!

It IS as good as it looks!

Low Sugar Blueberry Muffin Coffee Cake
adapted from The Baker Chick


Cake Ingredients:
2 c. flour
1/2 tsp. baking powder
1/2 tsp. baking soda*
1/2 tsp. salt
1/2 c. butter, softened
1/2 cup Truvia Baking Blend (if using regular sugar,increase to 1 cup)
2 eggs
2 tsp. Vanilla Bean Crush (King Arthur Flour)
1/2 c. lemon Greek yogurt (plain or vanilla is also fine)
2 cups blueberries, fresh or frozen
*Omit the baking soda if using regular sugar.The soda helps increase the volume if using the Truvia Baking Blend.

Topping Ingredients:
2 Tbsp. muscovado (molasses) sugar
2 Tbsp. butter, melted
1 Tbsp. flour
4 Tbsp. rolled oats
1/4 tsp. cinnamon

Mix the topping ingredients together until crumbly and set aside.
Preheat the oven to 350. Lightly grease or spray an 8x8 square pan.
In a small bowl, combine the flour, baking powder, baking soda and salt.
Whisk lightly.

In a large mixing bowl, beat the softened butter and Truvia Baking Blend until light. Beat in the eggs, one at a time, and then add the vanilla extract and yogurt and mix until smooth. Add the flour and stir by hand, just until combined. Fold in the blueberries gently.

Spread the batter evenly in the pan - it will be thick.

This is ready to go in the oven with the topping scattered over.

Pour batter into the prepared pan and sprinkle with the topping.
Bake at 350 for 40 minutes or until golden brown and a toothpick inserted in the center comes clean.

This really is a muffin in a pan - 

the taste is wonderful with all of those plump blueberries!

Cool and enjoy!

UPDATE ON THE A/C:  The part DID arrive and it was up and running last Monday...... but now, six days later and there is water all over the garage floor again this afternoon, and a new leak up above.  I am feeling pretty jinxed right now.  Luckily the company is so wonderful that the guy who helped me is leaving a job TWO HOURS AWAY and driving back tonight to help me.  Talk about restoring my faith in humanity and the kindness of others.  So am hopeful it won't be another week of problems, but they just have to figure out why this keeps happening!

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Low Sugar Mixed Berry Swirled Lemon Bread

I am still working on cards, but I have one more amazingly delicious bread recipe to post first.  This was so easy and so delicious that I will definitely make it again (and soon!).  I think it would be wonderful with an apricot jam filling instead of the mixed berry too.

Low Sugar Mixed Berry Swirled Lemon Bread

(adapted from Eat Cake for Dinner)

1/4 cup oil
3/8 cup Truvia Baking Blend
1 egg
1 egg white
1 tsp. vanilla extract
1 tsp. Fiori di Sicilia (King Arthur blend of citrus and vanilla - optional)
2 tsp. grated lemon peel
3/4 cup plain Greek yogurt
1 1/2 c. flour
1  tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. salt
1/3 cup mixed berry jam (used my homemade jam from an earlier post!)

Preheat the oven to 350.  Grease a loaf pan and set aside.

In a medium bowl, cream the oil and Truvia Baking Blend together.  Mix in the egg, egg white, extracts and lemon peel until well blended.  In a smaller bowl, combine the flour, baking powder, baking soda and salt.  Add the dry ingredients and Greek yogurt alternately to the oil mixture, ending with the dry ingredients.

Spread half of the batter into the prepared loaf pan.  Top with the mixed berry jam (or jam of your choice), leaving a small border around the edges.  Do not swirl the jam - it will do so naturally!  Top with the remaining batter and gently spread over the jam, covering the mixture evenly.

Bake 45-50 minutes or until a toothpick inserted in the center comes clean.  Cool in the pan for 10 minutes and then invert onto a wire rack and cool completely.

You can dust with powdered sugar or cover in a glaze, but I left it plain for this version!

You can see how beautifully that bit of jam swirls through the bread

and adds an extra layer of wonderful flavor....

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Creamy Tomato Tortellini Soup

All I seem to want to do lately is make soup.  When it's chilly and /or rainy, it is the one thing I feel that I could eat almost every night.  It fills me up and warms me from head to toe.  It's the perfect food no matter what ingredients are blended together.

In the recipe below, I used regular cheese tortellini because that is all I could find. I do think the mini tortellini would have been more appetizing and easier to eat.

And I decided that you probably don't need to see pictures of the ingredients anymore, so I won't bore you with those unless there is something unusual that I feel you absolutely need to see!! :)  I hope that makes the sharing a little easier.

I am also trying to get in my crafting mode again . The mojo just has not been there, but I am making a concerted effort the next few days to create some cards. Tis the season to get in the card making mood no matter what the occasion! So stay tuned for cards to come.... I hope! In the meantime, enjoy some great tasting, tummy satisfying soup!

CREAMY TOMATO TORTELLINI SOUP

Loosely adapted from Creamy Tomato Orzo Soup/ Two Peas and Their Pod

1 T. garlic olive oil
1/2 c. chopped shallots (2 medium sized)
3 cloves garlic , minced
2 bay leaves
1 - 15 oz. can diced tomatoes (I love to used the petite cut)
6 Roma tomatoes, diced
1/4 c. chopped fresh basil
2 tsp. Borsari seasoning (King Arthur)
1 pkg. fresh cheese tortellini, cooked and drained
8 oz. plain Greek yogurt (I like Yoskos)
shaved Parmesan cheese
chopped fresh chives for garnish, optional

In a large saucepan, heat the olive oil over medium heat and saute the shallots and garlic until tender, about 5 minutes.  Stir in the bay leaves.

Add the canned tomatoes and chopped Roma tomatoes.  Add the fresh basil and Borsari (or salt and pepper to taste) and simmer for 15-20 minutes or until the fresh tomatoes have softened.

Ingredients simmering before the yogurt and blending...

Remove the bay leaves.  Either blend the soup with an immersion blender or pour into a blender and puree.  I used an immersion blender and left a few chunks of tomato for the texture.  Stir in the tortellini to heat and fold in the Greek yogurt.

This WAS blended but I left some chunks on purpose because I like the texture...

Sprinkle with chopped chives and enjoy. Very filling and healthy too!

I served with Special K multigrain crackers. They are very low calorie and filling as well!

The finished product in better lighting!

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Raspberry Yogurt Muffins

As much as I have enjoyed making a large variety of muffins the past few months, I am eager for the cooler weather so I can make more yummy soups, stews, and crock pot meals.  I love the way the house fills up with tantalizing scents while those wonderful meals are simmering.....

Can you tell I am ready for fall?  We have finally experiences a bit of chill in the air and I am NOT complaining.  I love an excuse to pull out my sweaters and jeans and boots and get comfy!

But in the meantime, we still get an occasional great buy on a variety of berries, and lately raspberries have been in abundance.  And they have been deliciously HUGE!  I really did take a picture of them for this post, but my camera malfunctioned (translate to mean user error)  so I cannot prove how large and beautiful they were, but hopefully you can still tell in the photos of the end result!

This recipe was easy, and the muffins were light and OH SO MOIST.

Raspberry Yogurt Muffins

adapted from Raspberry Sour Cream Muffins / Weave a Thousand Flavors

1 3/4 cups flour
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
2 containers Dannon Oikos vanilla yogurt (equals about 1 cup)
1 1/4 cup sugar
1/3 cup unsalted butter
1 tsp. vanilla (I love the Vanilla Bean Crush from King Arthur Flour)
3 eggs
zest of 1 lemon
12 oz. fresh raspberries
Powdered sugar

Preheat the oven to 350.  Spray the muffin pan with non stick cooking spray or place a liner in each cup.

In a large mixing bowl, blend the flour, sugar, baking powder, baking soda and salt.

In a medium mixing bowl, mix eggs, Greek yogurt, and vanilla.  With a mixer, beat for a minute or until well blended.

Add the egg mixture to the flour mixture and blend with a mixer for another minute or until the mixture is light and fluffy. Add the melted butter and lemon zest and stir with a rubber spatula until well blended.

Spoon a tablespoonful of batter into the bottom of each prepared muffin cup.

Place a raspberry in the center of the batter and then fill the muffin cups with the remaining batter.  They should be about 3/4 full.

Place three raspberries on the top of each and push slightly into the batter.
Bake for about 22 minutes or until  the tops are golden brown and a toothpick inserted in the center comes clean.

Let the muffin tin cool on a wire rack for 10 minutes. Then remove the muffins and let them finish cooling.

Dust with powdered sugar as desired.

These were scrumptious!

The finished product - and see those raspberries ARE big!

Brimming with berry goodness!

That bite is headed for my mouth!

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