I was having a better-than-average day at the gym recently when things took a turn towards the dark side. Certainly, I am not in the minority when it comes to avoiding the occasional reminder that my body might be a little exasperated with me. Legions of sensibly sane, assiduous adults seldom rush off to their physician with each ache or pain that they experience from day to day. Oh goodness no, we just chalk it up to our vivid imaginations! That could possibly describe yours truly just a tinge.
In attempting to perfect my aging biceps, elevated push-ups were inevitably on the agenda — and unavoidably became my dismal fate. The occasional, irritating discomfort in my wrist suddenly erupted into an unsettling jolt. I preferred to take the obstinate approach to the quandary and endure the remainder of my workout. In retrospect, that might have been a bit moronic!
Needless to say, I earned myself an unattractive and slightly annoying accessory not to be mistaken for a humongous bracelet. Regrettably, though, the kids were still interested in being fed. Given the earlier hiccup in the day, several of my mundane, yet critical, tasks like grocery shopping were abandoned. In such circumstances, they get what they get and I quietly remind them to not bother with the drama of pitching a fit. I caught a break, though, when these muffins became a big hit that night when breakfast was what was for dinner.
2 c all-purpose flour
1 T baking powder
1/2 tsp salt
3/4 c white sugar
1 T Activz raspberry powder
1 c milk
1/4 c vegetable oil
1 tsp real vanilla extract
1 c frozen or fresh raspberry tossed with 1 tsp flour
Preheat oven to 400 degrees.
Stir together the flour, baking powder, salt, sugar and raspberry powder in a large bowl. Make a well in the center.
In a separate small bowl, beat egg with a fork. Stir in milk, oil and vanilla extract. Pour liquid mixture all at once into the well in the flour mixture. Mix quickly and lightly with a fork until moistened, but do not beat.
Gently fold in fresh or frozen raspberries. The batter will be lumpy. Pour the batter into paper lined muffin cups.
Bake for 20 to 25 minutes until lightly brown.