Today marks the 1 year anniversary of the first post on Raspberries in the Rough. For better or worse, I am still occupying this corner of the internet. With a total of 45 posts, it’s kind of a Harry-Potter-closet-under-the-stairs sort of blog, but hey, you can hide a few good things in those little closets.
If you knew how naïve I am in the world of technology, you would begin to understand why sticking with a blog for a whole year is an accomplishment. You know why I don’t have a Twitter button on my blog? Because I have no clue how to use Twitter. Not the faintest, foggiest notion.
Before I actually delved into blogging, it looked fun and easy. What’s in a blog post after all? A few pictures and a few paragraphs of whatever so-and-so feels like saying today. HAHAHA. Not quite. It turns out that if you want to present something worth reading and looking at, there is a great deal of planning and execution that has to take place, from the designing, structuring, and coding of the website, to the brainstorming, research, experimentation, photography, editing, and writing that goes into each post.
In any case, blogging is a fun hobby, and a good way to chronicle tidbits of my life that I, at least, find interesting and helpful. When, at the end of the day, the food I made has been eaten, the laundry I washed has been dirtied, and my attempts organization have been undone, my blog remains as the solitary evidence of my existence. Hopefully, someone else in the world will find something tasty, inspiring, or useful if when they happen to chance upon my Harry Potter closet.
Like this recipe perhaps. Today’s post, like my very first, features raspberries. Raspberries are always fantastic on their own, but with another ingredient, magic happens. And it is…dark chocolate. (But you already knew that from the title of the post. And the pictures.) I didn’t used to like dark chocolate. I was a milk-chocolate-only girl until the last year or two. Now I love it. It has less sugar, and more chocolate, in the same amount of space. And why wouldn’t I want more chocolate?
So, juicy-sweet raspberries combine with morsels of dark chocolate in a fluffy muffin. Easy, quick, and scrumptious. Have at it! These taste best when they are completely cool, so it works perfectly to bake them at night and eat them for breakfast the next day.
- 2 cups all-purpose flour (lightly spooned and leveled)
- ½ cup sugar
- 1 TBS baking powder
- 1 tsp salt
- 1 egg
- 1 cup milk
- 1/3 cup oil
- ½ cup dark chocolate chips
- 1 cup fresh or frozen raspberries*
Preheat oven to 375* and grease a muffin pan or line with paper liners.
Place the chocolate chips on a cutting board and chop them several times with a large knife. This creates little bits and flecks of chocolate.
In a medium bowl, whisk together flour, sugar, baking powder, and salt. In a small bowl, whisk together the egg, milk, and oil. Add wet ingredients to dry and stir until barely combined. The batter will be thick. This prevents the raspberries and chocolate from sinking to the bottom. Gently fold in the chocolate chips and raspberries. Divide batter among twelve muffin cups. Bake for 15 minutes or until a toothpick inserted in the center of a muffin comes out clean (other than chocolate).
Let cool for 5 minutes, then gently remove from the pan to a cooling rack. Let cool completely before eating for best flavor.
*If using frozen raspberries, do not thaw.
Linked at: The Weekend Re-Treat