Sunday, November 6, 2011

Frozen Raspberries, Two Ways - Raspberry Lemonade Bars & Raspberry Muffins

Just a quick post today to share two yummy new recipes I made recently.  The first is Raspberry Lemonade Bars.  This recipe is another from the blog Sophistimom I mentioned the other day.  This was definitely "a keeper," but next time I would probably make two changes.  First, I would decrease the sugar a bit because we really love the tartness of lemon and these were definitely on the sweet side.  Second, I would decrease the amount of flour in the filling.  I know the flour is there to give the filling some body, but 2/3 cup just seemed like much too much and made the filling a bit too dense.  That said, they really were tasty, just a few tweaks I'd try for next time.

The other recipe was Three-grain raspberry muffins from The New Mayo Clinic Cookbook.  This recipe is without a doubt my new favorite muffin recipe.  I made the recipe as written, only substituting white-whole wheat flour for the all-purpose and frozen raspberries for the fresh ones.  Delicious!

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