Recipe: Raspberry Muffins with Cacao Nibs

4 Tbsp. butter

2 cups all-purpose flour

1/2 cup sugar

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 egg

1/2 cup plain yogurt

1/2 cup buttermild

1 cup raspberries

Topping:

1/3 cup cacao nibs

1/4 brown sugar

Preheat oven to 4oo degrees F and grease (or line) a set of muffin tins.

Melt the butter in the microwave or in a small saucepan, and set aside to cool.  In a small bowl, combine the cacao nibs and brown sugar.  Set aside.

In a medium mixing-bowl, combine dry ingredients and stir to mix.  In another medium bowl, whisk together wet ingredients.  Make a well in the center of the dry ingredients, pout in the wet ingredients, and stir with a spatula until just combined.  Do not overmix.  The mixture will be lumpy, that okay.  Fold in the berries.

Spoon the batter into the prepared tins, and sprinkle a bit of the cacao mixture on top.  Put into the oven to bake for 18-20 minute, until risen and golden.  Turn out on a rack to cool, and wait for 10-15 minutes before removing from the tins.

Song: "We Will Become Silhouettes" By: The Postal Service

Poem: "How Poetry Comes to Me" By: Gary Snyder

It comes blundering over the

Boulders at night, it stays

Frightened outside the

Range of my campfire

I go to meet it at the

Edge of the light