Raspberry Sour Cream Muffins

2 cups flour
2 cups fresh raspberries
1 cup sour cream, at room temperature
3/4 to 1 cup sugar (adjust to suit berries’ sweetness)
1/4 cup canola oil
1/2 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla
zest of one lemon
1 egg

  • Preheat oven to 350.
  • Line or grease 12 wells of a muffin tin.
  • In a large bowl, whisk together flour, 3/4 cup sugar, baking powder, and salt.
  • In another bowl, whisk together oil, sour cream, zest, egg and vanilla until blended.
  • Add the dry ingredients to the wet and mix until smooth.
  • Fold in raspberries.
  • Divide the batter evenly between the wells.
  • Bake 15 minutes or until toothpick comes out clean.
  • Remove to a wire rack to cool.



Cauliflower Cheese Pie

Butter (for greasing pan)
2 c Grated raw potato
1/4 c Grated onion
1 Egg, lightly beaten
1 ts Salt
1 tb Flour
Olive oil (for brushing)

1 tb Olive oil
1 lg Onion, thinly sliced
2 Cloves garlic, finely chopped
Salt & pepper to taste
1/2 ts Dried basil
1/2 ts Dried thyme
1 Med. cauliflower, coarsely chopped
1 c Grated Cheddar cheese
2 Eggs
1/4 c Milk
Paprika (for sprinkling)

  • Set the oven at 400F.
  • Use butter to grease a shallow 9 inch baking dish.
  • In a mixing bowl, combine the grated potato, onion, egg, salt, and flour.
  • Transfer the mixture to the buttered pan and pat it down with a rubber spatula.
  • Set the pan in the hot oven and bake for 30 minutes.
  • Brust the crust lightly with olive oil, return the pan to the oven, and bake for 10 minutes more.
  • Set the pan aside.
  • Turn the oven temperature down to 350F.
  • In a saute pan, heat the olive oil until it is hot.
  • Add the onion, garlic, salt pepper, basil and thyme.
  • Saute over medium heat for 8 minutes or until the onions are translucent.
  • Stir in the cauliflower and cook for 5 minutes more.
  • Spread half of the cheese on the potato crust.
  • Spoon the sauteed vegetables on top, then sprinkle those with the remaining cheese.
  • In a small bowl beat together the eggs and milk, and pour this over the vegetables.
  • Sprinkle with paprika and transfer to the oven.
  • Bake the cauliflower for 35 minutes or until the custard is set and the top is browned.
  • Serve at once with a salad and crusty bread.