Conversations and Raspberry Muffins

Toby Speed is starting a new feature at The Writer’s Armchair  called Three for Tea. Today she invited me and authors Clara Gillow Clark  and Blythe Woolston to talk about ways we know when we have a project worth pursuing and how we plunge in. I hope you’ll go to Toby’s blog for green tea, oatmeal cookies, to listen in and, if you like, add your own take on how you know you’ve hit on an idea you can take through the long haul – or that will take you through.



I wish I could put out a plate of the muffins I made yesterday, but here’s the recipe:

Raspberry Muffins (makes 9 of hefty size)

Ingredients:
Two and a half cups flour
One Tablespoon baking powder
One third to a half cup sugar
One egg
One cup buttermilk (or add one Tablespoon white vinegar to one cup milk and let sit a minute)
Four tablespoons vegetable oil
One cup raspberries – may be frozen

Preheat the oven to 400. Line muffin tins with paper liners. Mix dry ingredients. Beat the eggs with milk and oil. Add this to dry ingredients and blend quickly and lightly; do not beat. Fold in the berries. Spoon into pans and bake about 20 minutes until golden-brown.-ish.