I have come to realize that Cape Cod is its own little world, which I would assume is why so many people flock here to get away. When I was little, if we were going “over the bridge,” God only knew where we were headed… “Off-Cape” could have meant Boston or China. Growing up “on-cape” was… well… different. I remember going to summer camp with kids who weren’t from the Cape and having to field questions such as, “Wait, so… you actually LIVE here?? Like, permanently??” and “You’re from the VILLAGE of Centerville?? Do you live in a Teepee??” Kids say the darndest things. It was only when I left for college in South Carolina that I realized not everyone uses the word “wicked” in front of the word “fun”… or that using a Dunkin Donuts as a point of reference when giving directions just isn’t possible in some places.
I still can’t get enough of the Cape in the Summer though. I’m so lucky that my parents let me freeload at this age because otherwise I’m sure I couldn’t afford it. Fourth of July is one of those holidays that I would feel really uncomfortable spending anywhere other than on the Cape. Watching fireworks over the ocean from a beach is pretty much the best. So for my official RED, WHITE, and BLUE recipe I decided to take the Blueberry Muffin recipe that I grew up on (my mom will forever make them better than I do but I gave it a shot…) and add raspberries and white chocolate to it. Get it… RED, WHITE, BLUE.
RASPBERRY, WHITE CHOCOLATE, BLUEBERRY MUFFINS
Ingredients
1/2 cup shortening or butter
2 large eggs
1 cup sugar plus a little more for sprinkling
2 cups flour
1 teaspoon vanilla
1/2 cup milk
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup raspberries washed and dried
1 cup blueberries washed and dried
2/3 cup white chocolate chips
Directions
1. Preheat oven to 350 degrees
2. Grease muffin tin (top and in each cup)
3. Cream together shortening (or butter), sugar, vanilla, and eggs, adding one egg at a time
4. Sift together dry ingredients in separate bowl
5. Add dry ingredients and milk to shortening mixture alternating between the two until all is fully incorporated
6. Gently fold in blueberries, raspberries, and white chocolate chips
7. Fill each muffin cup about 3/4 of the way full with the muffin batter
8. Sprinkle each muffin with sugar before baking
9. Bake for approximately 20-30 minutes, depending on the muffin tin size, or until a toothpick inserted into the center of a muffin comes out clean
10. Serve warm with LOTSA BUTTAH (in the words of my muthah)
Happy 4th!
