First Blush Raspberry Muffins

Hear Ye! Hear Ye!
The enchantress
who locked Rapunzel
in her tower
is me.
When friends called last week
asking my children to play
I told them no.
Wart-nosed, “NO!”
Not because
we were happening
we had a lot happening
we were going to have a lot happening
But because
Twilight had begun
Painting it’s grey blanket
Across the sun
And I wanted my babes home.
With me.
So I locked doors,
Shooed princes and paupers,
Banished my children
to the dark recesses
Of our leather sectional
And read
With them
until evening floated
Through our open windows
And beckoned us sleep.
End Royal Declaration.
First Blush Raspberry Muffins
If you’re watching what you eat, then this recipe offers itself for your love-hate pleasure. Fiber-full, antioxidant bearing fruits combine with whole wheat, applesauce and just a touch of olive oil to make a hearty, moist muffin. What’s not to love? The number of muffins you’ll desire to devour whence you pull these little pretties from the oven. And, yes, I (and my muffin-top) may be speaking from experience.
2 bananas
1 egg
1/4 c. olive oil
1/2 c. applesauce
1/2 c. sugar
1 t. baking powder
1 T. lemon
1/2 t. salt
1 1/2 c. whole wheat flour
1 t. vanilla
1/2 c. raspberries
1/2 c. white chocolate chips
Mix all ingredients together, except raspberries and white chocolate chips. Once batter is beaten, fold in chocolate chips, then raspberries. Spoon into 24 muffin tins prepares with cupcake liners. Bake 350 degrees for 12-15 minutes, or until muffin tops spring back when touched with finger.

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