As we make our way through the long month that is February, I predictably find myself pouring over cookbooks and spending an insane amount of time reading food blogs. I don’t understand how I lived my life for so long without knowing the joy of food blogs. The pictures! Oh, the pictures. It’s like food porn. These last winter weeks always seem to go the same way for me. I wend my way through dozens of comforting baked goods and literary movies (Jane Austen anyone?) while snuggled under my blankets, occasionally emerging to shake my fist at the snow outside. This morning I made raspberry muffins.
The recipe is from one of my favorite cookbooks, Bread for Breakfast by Beth Hensperber. Obviously it’s one of my favorites because it combines two of the things I love most; bread and breakfast. How can this book do any wrong? Well, it can’t. I have photographic proof. They look a little flat and messy, I know, but that’s only because they are so full of tremendous raspberry goodness that they’re a little weighed down.
