Raspberries

Recipes

Raspberry Muffins

1 1/2 Cups All Purpose Flour
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 1/2 Teaspoon Ground Cinnamon
1 Cup Sugar
1 Pint Raspberries
2 Eggs, Well Beaten
2/3 Cup Vegetable Oil
1/2 Cup Chopped Pecans

Preheat oven to 400 degrees. In a medium bowl, mix flour, soda, salt, cinnamon and sugar. Make a well in the center and stir in raspberries and eggs. Thoroughly mix in oil and pecans. Spoon batter into lightly greased muffin tins. Muffin cups will be full. Batter is heavy and will not overflow. Bake 15-20 minutes. Cool 5 minutes before removing from pan.

Raspberry Cobbler

Makes: 8 servings
Prep: 15 minutes
Bake: at 350 degrees for 40 minutes

1 teaspoon ground cinnamon
2 teaspoons sugar plus 3/4 cup
2 tablespoons cornstarch
1 cup boiling water
2 cups fresh raspberries
Biscuits (recipe follows)

1. Heat oven to 350 degrees. Coat 2-quart baking dish with nonstick cooking spray. Mix cinnamon and 2 teaspoons sugar in small bowl.

2. Mix 3/4 cup sugar and cornstarch in saucepan. Gradually stir in boiling water. Bring to a boil; add berries. Pour into prepared dish. Drop dough over berry mixture, 1/8 cup of each biscuit, for a total of 12. Sprinkle with cinnamon-sugar.

3. Bake in 350 degrees oven 40 minutes or until biscuits are browned.

Biscuits: Mix 2 cups all-purpose flour, 1 teaspoon baking powder in small bowl. In another bowl, mix 1/2 cup vegetable oil, 2/3 cup skim milk. Add to flour mixture; stir until ball forms.

Nutrient Value Per Serving:
341 calories, 14g fat(1g saturated), 4g protein, 50g carbohydrate, 2g fiber, 59mg sodium, 0mg cholesterol.