I have always loved learning and school and I hope we can instill the same passion in Olivia. As much as I love learning in general, it always helps to have a great teacher. We should celebrate these teachers year round, but especially this week. We should recognize their hard work, long hours, patience, and unwavering support.
Hopefully, we have all had at least one teacher that sparked something in us. Someone who could make you dig deeper than you thought possible, believe in your own talents, or just make you realize that you are not alone.
For me, there was Mrs. Gaither, who made me believe in myself again. Mr. Williams, who encouraged my love of reading and writing (and look where I am today). Mrs. Lane, who made science a passion and proved it could be entertaining. Mr. Paternoster, who made me proud to be one of the “smart kids” and reminded us that teachers are pretty cool people. Really the list could go on and on because I was blessed with a collection of amazing teachers and still am to this day.
Olivia has already had a handful of teachers in her young life and if they are an example of what is to come then I know she will be in good hands. To honor them and share a little of our love with them we made them some beautiful Lemon Raspberry muffins. Just a nice way to kick off their week . . . we hope they enjoyed them and we hope you do too.
Be sure to thank the teachers in your life and let them know their work is appreciated and making a difference.
Lemon Raspberry Muffins – from Eating Well
1/2 cup sugar
1 cup nonfat buttermilk
1/3 cup canola oil
1 large egg
1 tsp vanilla extract
1 cup whole wheat flour
1 cup all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 1/2 cup fresh raspberries
Preheat oven to 400 degrees F.
Use a vegetable peeler to remove the zest from the lemon, trying not to get the pith (white layer). Combine the zest and the sugar in a food processor and pulse until the zest chopped into the sugar.
Add the wet ingredients: buttermilk, oil, egg, and vanilla. Pulse until blended.
In a separate bowl, combine the flours, baking powder, baking soda, and salt. Add the buttermilk mixture and mix just until almost blended. Gently fold in the raspberries, trying not to break them.
Coat 12 muffin cups with cooking spray and evenly divide the batter between the cups.
Bake 20 to 25 minutes until the edges and tops are golden. Let cool slightly before turning out of the pan.