These Yummy Raspberry Muffins are light and fluffy, dotted with fresh raspberries and topped with a lid of crunchy nuts and sugar bits. So easy to make, yet they feel so special!
In case you’re inspired to bake muffins here is one of my all-time favorites. It’s from my stained and tattered (as all good cookbooks should be) copy of All the Best Muffins and Quick Breads by Joie Warner.
This is my “guilt-free” adaptation, using whole wheat pastry flour and scant. If you prefer, you can use unbleached all-purpose flour and granulated sugar. You can also substitute other kinds of berries if you want as well.
- 2 cups whole wheat pastry flour
- 1 cup sucanat
- 1 Tablespoon baking powder
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup milk
- 1/4 cup oil
- 2 large eggs beaten
- finely grated zest of 1 medium orange
- 1 cup fresh raspberries frozen works fine, too
- 1/3 cup packed brown sugar
- 1/3 cup whole wheat pastry flour
- 3 Tablespoons butter softened
- 1/3 cup sliced almonds
- Preheat the oven to 400 degrees. Line a 12-cup muffin pan with muffin papers.
- Whisk together the flour, sucanat, baking powder, cinnamon, and salt in a large bowl.
- In a medium bowl, whisk together the milk, oil, eggs, and orange zest until blended. Pour the wet mixture into the dry ingredients and add the raspberries. Fold just until combined; do not overmix. Spoon batter into prepared muffin cups, dividing evenly.
- To make the topping, combine the brown sugar, flour, and butter in a small bowl with a fork, stir in the almonds then sprinkle evenly over muffin tops.
- Bake for 20 minutes or until tester comes out clean. Cool on a wire rack.
If you prefer, you can use unbleached all-purpose flour and granulated sugar. You can also substitute other kinds of berries if you want as well.
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These sound great! I’ll make them the original way this week, then try to “healthy ’em up” to see if I miss too much of the flavor with out the good ingredients. 🙂
Thanks for sharing!
These sound great! I think I am beginning to compile a list of recipes from you. Thanks for sharing!