What to do with those berries?

When I was at the grocery store the other day they had raspberries on sale buy 1 get 2 free.  I bought them of course but I knew I wouldn't be able to use them all before they went bad.  Then my amazing sister reminded me that I could freeze them!  This will work with most berries, peaches, grapes, melons, and more.  All you have to do is cut up your fruit to the desired size,  line a cookie sheet with plastic wrap, arrange the fruit in a single layer, and put in the freezer.  Once the fruit is frozen you can transfer it to freezer bags for later use.  This method ensures you don't end up with a giant blob of frozen fruit!

This is my favorite buttermilk raspberry muffin recipe from AllRecipes.com :

Ingredients

• 2 cups all-purpose flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 6 tablespoons butter or margarine
• 1 egg, lightly beaten
• 1 cup buttermilk
• 1 cup fresh or frozen raspberries*

Directions

1. In a bowl, combine flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add egg and buttermilk; mix just until dry ingredients are moistened. Fold in berries. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees F for 25 minutes or until browned.

Footnotes

• *Editor's Note: Frozen berries may be used if thawed and well drained.
  
  
  This recipe is super easy to make and you can substitute other fruit and berries for the raspberries and add small chunks of cream cheese for a different flavor.  I also like to add a crumb topping before baking by mixing 1/3 cup packed brown sugar and 1 tablespoon flour, then add 1 tablespoon of cold butter and mix with a fork or you hands until crumbly.
  
  
  Give it a try!!  HAPPY THURSDAY!