It’s been a busy couple weeks here at the Co-op – I thought that even though I haven’t had time to make anything for sampling, I would share the recipe of the month from the Whatcom Farm to School program using February’s featured local ingredient – frozen raspberries.
Washington state is the leading grower of red raspberries in the US – according to the Whatcom Farm Friends website, Whatcom County produces more than 79% of the red raspberries grown in the state, which is also about half of the total US crop. We also grow the largest per capita crop of red raspberries in the world, with over 100 growers harvesting 6000 – 8000 acres, creating seasonal jobs for 6000 workers (many of them are local schoolkids – I gave it a go back in the day!). The bulk of these berries are sold to companies like Smuckers and Ocean Spray, but we carry 3 pound bags of raspberries grown in Carnation, WA year round in our frozen department (and they are $1 off until the end of the month).
February’s featured recipe on the Whatcom Farm-to-School website is Raspberry Muffin Squares. It is a simple recipe that only takes about 15 minutes to put together and can be made with wheat or gluten-free flour. You can use fresh berries in season, or frozen anytime of year! This recipe was originally adapted from USDA Recipes for Schools Muffin Squares.
Raspberry Muffin Squares
- 1 c all-purpose flour + 1 1/4 c whole wheat flour OR 2 1/4 c gluten-free baking mix
- 3 1/3 t baking powder
- 1/3 c packed brown sugar
- 1/2 t salt
- 1 c 1% milk
- 1 egg
- 1/4 c vegetable oil
- 3/4 t almond extract
- 2 c whole raspberries, fresh or frozen
- 1/3 c rolled oats (be sure to use gluten-free oats if you are gluten intolerant)
- 2 t whole wheat flour or gluten-free baking mix
- 2 t brown sugar
- 2 t vegetable oil
- Preheat oven to 425°.
- Prepare a 8×8 baking dish by lightly coating it with non-stick spray.
- Stir together the flour, baking powder, brown sugar, and salt in a large mixing bowl.
- In a separate bowl, combine egg, milk, oil, and almond extract.
- Add the wet ingredients to the dry ingredients and stir only until the dry ingredients are moistened. Do not over mix.
- Pour the batter into the prepared baking dish.
- Evenly distribute the whole raspberries over the top of the batter and gently press the berries into the batter.
- Combine the rolled oats, flour, brown sugar, and vegetable oil in a bowl and mix well.
- Evenly distribute the topping over the raspberries.
- Bake until lightly browned and springy when pressed in the center, about 20—25 minutes.
- Remove from oven and cool on a baking rack.
- Cut into 16 equal pieces.
Muffin squares will last 2 days at room temperature or up to 1 month frozen in an airtight container.