In case you’re inspired to bake muffins (and share them with a fellow mama) 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 the recipe “straightup.” But, you can make them a little more “guilt-free” by substituting sucanat for the sugars and whole wheat flour for the unbleached variety. You can also substitute other kinds of berries if you want.
Raspberry Muffins with Nutty Topping
2 cups flour
1 cup sugar
1 Tablespoon baking powder
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup buttermilk
1/4 vegetable oil
2 large eggs
finely grated zest of 1 medium orange (I consider this optional)
1 cup fresh raspberries (frozen works fine)
1/3 cup chopped pecans
1/2 cup packed brown sugar
1/3 cup flour
3 Tablespoons butter, melted
400 degree oven. Prepare 12-cup muffin tin with spray or papers. Mix flour, sugar, baking powder, cinnamon, and salt in large bowl. In medium bowl, whisk buttermilk, oil, eggs, and orange zest until blended. Pour liquid mixture over dry ingredients and add raspberries. Fold in with rubber spatula just until combined; do not overmix. Spoon batter into prepared muffin cups, dividing evenly.
To make topping, combine nuts, brown sugar, flour, and butter in bowl, then sprinkle evenly over muffin tops. Bake for 20 minutes or until tester comes out clean. Turn out on to rack to cool.