Use frozen berries in these quick bread recipes:
- Aunt Ruthie's Blueberry Muffins
- Lemon Raspberry Muffins
Aunt Ruthie's Blueberry Muffins
Makes 6 jumbo or 12 cupcake-size
1 1/4 cups plus 2 Tbsp sugar (divided use)
1/2 cup (1 stick) butter, softened
2 cups plus 1 Tbsp all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
1 tsp vanilla extract
1 pint fresh or 1 (12-oz) pkg frozen blueberries
DirectionsPreheat oven to 375ºF. Line a 6-cup muffin tin with paper baking cups and coat with cooking spray.
In a large bowl with an electric mixer on Medium speed, beat 1-1/4 cups sugar and the butter until creamy. Add eggs one at a time, beating well after each addition. Add 2 cups flour, baking powder, and salt; beat well. Add milk and vanilla, and beat until thoroughly combined. Mash 1/2 cup of the blueberries and stir into batter.
In a medium bowl, toss the remaining blueberries with the remaining flour. Fold into batter and spoon into baking cups, distributing batter evenly. Sprinkle tops with remaining sugar.
Bake for 25 to 30 minutes, or until a toothpick inserted in center comes out clean. Remove to a wire rack to cool completely.
Lemon Raspberry Muffins
1 cup frozen Rader Farms™ Raspberries
2 cups unbleached flour
1 cup sugar
3 tsp baking powder
1/2 tsp salt
1 cup half-and-half
1/2 cup vegetable oil
1 tsp lemon extract
2 large eggs
Heat oven to 425°F. Line 12 muffin cups with paper baking cups. Lightly spoon flour into measuring cup; level off.
In large bowl, combine flour, sugar, baking powder and salt; mix well. In small bowl, combine half-and-half, oil, lemon extract and eggs; blend well. Add to dry ingredients, stir until ingredients are just moistened.
Carefully fold in Rader Farms™ raspberries. Fill prepared muffin cups 3/4-full. Bake for 18 to 23 minutes, or until golden brown. Cool for 5 minutes before removing from pans.