High School Muffins

For my son’s first day of High School, I made these muffins using fresh raspberries and my pineapple jam from yesterday. They have nothing to do with High School but it calmed me down. #BakingTherapy


1 1/2 cups flour

1/2 cup sugar

1 1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1 cup milk

1 egg, beaten

6 tbsp melted butter

1 tsp vanilla

1/4 cup pineapple jam

1 cup raspberries

1/4 cup sliced almonds


Preheat oven to 400 degrees.  Butter and flour muffin tin.

Whisk together dry ingredients.

Stir in wet ingredients. Do not over mix.

Fold in pineapple jam and raspberries.

Scoop into muffin tin and top with sliced almonds.

Bake for approx. 20-22 minutes until toothpick comes out clean.

Cool muffins on rack outside of muffin tin so they don’t get soggy.





Strawberry & Almonds in a Skillet. You know what KISS stands for, right?


1 stick butter melted and cooled, plus more to grease the skillet

1 cup sugar, plus extra for sprinkling

zest of 1 lemon

zest of 1 orange

2 eggs

1/4 teaspoon salt

1 teaspoon vanilla

1 cup flour

1/4 cup sliced almonds

6 strawberries, sliced


Directions: Preheat oven to 350 degrees F. Butter a seasoned cast iron skillet.

Pour sugar into a mixing bowl and add the lemon and orange zest. Rub the sugar and zest together with your fingers, until sugar mixture becomes fragrant.

Wisk in the eggs, one at a time. Add salt and vanilla.  Stir in the flour and then fold in the butter and strawberry slices.

Pour the batter into the skillet and smooth out with a spatula. Sprinkle the sliced almonds over top and dust with a bit of sugar.

Bake for 20-25 minutes, until golden. Serve warm.

I took this recipe and altered it.