Ridgefield has a wonderful dog park, with lots of space to roam, benches under shady trees, a little dogs side and a big dogs side, and faucets for fresh water. My little cairn terrier loves going there. Usually, I go for him—I like to see him happily walking around, sniffing, and making friends with the other dogs. But come mid-July, I'm not going there for the dog. I go there to pick raspberries from the bushes that line the right side of the park, just over the fence. I look forward to this time every year, and, armed with plastic containers I climb through the bristly branches and pick as many raspberries as I can. The bushes are full of the dark red, luscious fruit. I believe no one sprays around there, because of the dogs, so I feel safe about picking them. The one real worry, of course, is getting ticks. So I pull my hair back, use insect spray, and cover myself with clothing as much as possible. Then I jump in the shower as soon as I get home. Not worth it, you say? Look at these raspberries, and the yummy raspberry muffins I made with them! Next time, I'm doing them with a streusel topping. Here's a recipe for moist, sweet muffins with streusel topping:
Streusel topping: 2 tbsp softened butter
1/4 cup flour
1/4 cup brown sugar
Mix ingredients together, and set aside.
Muffin batter:
1 1/4 cups flour
2 teaspoons baking powder
1/2 cup sugar
1 egg, beaten
1/2 cup milk
1/4 cup butter
1/2 cup apple sauce
1 tsp vanilla
1/4 tsp salt
1 1/2 cups of raspberries
Preheat oven to 375 Fahrenheit
For the muffin batter:
Mix the sugar, egg, milk and butter.
Stir in the flour, baking powder, and salt. Add in the raspberries.
Pour the batter into greased muffin tins, about 2/3 full. Add the topping mixture to each one. Bake until the muffins are golden (about 15 to 20 minutes).
This recipe is adapted from a recipe I found on line at http://www.cooks.com/rec/view/0,194,148163-247206,00.html
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