How do you make Raspberry Ripple Muffins?
1. Make a regular muffin batter, or buttermilk muffin batter, or sour cream muffin batter, or cake-mix-clone batter, mixing in some rolled oats for texture. Don't make it too thin, because you'll be adding fruit.
2. Mix in a leftover cupful of the raspberry sauce that you very quickly concocted for last night's dessert (frozen raspberries, microwaved with a globule of jam that had a spoonful of cornstarch stirred in). Don't mix it too hard or you'll lose the ripple effect. If you don't have said cupful of fruit puree, you can always cook some up fresh.
3. Bake in muffin papers until firm and just a bit browned. Eat while fresh, or store in the refrigerator (I think--I wasn't sure about leaving them on the counter).
4. If you don't want muffins, you could try this with pancakes.
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