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. I originally posted the recipe “straightup” before I realized that that wasn’t the appropriate way to share recipes. Here is my little more “guilt-free” adaptation. You can also substitute other kinds of berries if you want.
Recipe: Raspberry Muffins with Nutty Topping
- 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 sunflower oil
- 2 large eggs
- finely grated zest of 1 medium orange (I consider this optional)
- 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.