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*** A WORD FROM THE KITCHEN ***

Well I know all of our Moms out there (and sisters,
stepmothers, grandmothers, aunts and other special
guardians out there will appreciate being extra special
appreciated this weekend. We've chosen to have a formal
Mother Daughter brunch this weekend with all of the ladies
in our family and we're all bringing bite sized sweets
and savories. It's been a tradition for some years now
and it's nice to have our ladies time. Whatever you do
enjoy!

Actually, if you're looking for some great Mom's Day
ideas for breakfast in bed, look no further. You don't
have to go too fancy, even a pot of hot steaming coffee
or tea, her favorite paper, some fresh fruit and some
warm RASPBERRY POPPY SEED MUFFINS with butter are sure
to please her. You can serve the muffins in a basket
lined with a pretty cloth napkin and have some softened
butter for the side in a saucer. Of course a great
finishing touch is a single bud vase with one of her
favorite flowers and a handmade card. Then, sit with
Mom as she enjoys her treats.

Enjoy!
Marzee
mailto:mz@gophercentral.com

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RECIPE: RASPBERRY POPPY SEED MUFFINS

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INGREDIENTS:
1 cup sugar
1/2 cup butter
4 egg yolks
1 tsp. vanilla extract
1 cup sour cream
1/4 cup poppy seeds
8 1/2 ounces cake flour
1/2 tsp. baking powder
1 tsp. baking soda
6 egg whites
1/4 tsp. cream of tartar
1 - 2 pint raspberries

DIRECTIONS:
Preheat oven to 315 degrees. Grease and flour muffin tins.
Mix together butter and sugar in a mixer on second speed.
Add split vanilla bean (or 1 tsp. vanilla extract) into egg
yolks. Slowly add yolks, one at a time, to butter/sugar
mixture. Beat until mixture is a soft lemon color. Stir in
sour cream and poppy seeds. Sift the dry ingredients together
and add into egg yolk mixture. In a separate bowl, beat egg
whites, sugar and cream of tartar until stiff. Fold into egg
yolk mixture. Gently stir in 1-2 pints of fresh raspberries.
Bake in greased muffin tins for 20-25 minutes.

Yield: Makes 12-18 muffins
Category: Breads, Muffins
http://www.thedailyrecipe.com

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QUICK BREADS - Quick Change:

Almost any Quick bread can be also used to make muffins.
Instead of making into loaves just put the batter into muffin
cups and bake at a slightly higher temperature (about 10 degrees).

Muffins freeze well, re-heat in the microwave or oven as needed.

When adding fresh fruit to muffin batter either cut back on
the recipe?s liquid or drain off excess fruit juice. Crushed
strawberries are wonderful used in muffins but will make the
batter too thin if you do not adjust for their extra juice.

Use apple juice instead of water in your muffin recipe.

Quick nut breads will almost always crack on the top of the
loaf while baking. This is normal.