It’s been one of those days. I have a muffin recipe to share today and the words just won’t come. I’ve tried about a dozen different openers, all to no avail. They didn’t work. It felt choppy and forced. I should have told about the raspberries in my fridge threatening to go bad if I didn’t use them soon, or about how healthy raspberries are – filled with fiber and vitamin C, or how they add a beautiful red color and sweet, yet tangy, flavor to the muffin.
Of course, I could have mentioned how I switched out some of the all-purpose flour for white whole wheat flour, oatmeal, and flax-seed meal – all in an effort to make a tasty and healthier muffin. But the words wouldn’t flow.
Perhaps I should have mentioned that my kids like these muffins. That says a lot when you consider I have four kids (three teens and one tween), two of which are on the picky side. It’s not easy finding something they will all eat. But these muffins are moist, full of raspberries and a hint of lemon. They’re delicious!
Whatever the case or cause, I simply have writer’s block today. Here it is, a recipe for raspberry muffins: – adapted from a recipe at Julia’s Album. Make them tonight and have them for breakfast tomorrow. . . if you can wait that long. Enjoy!
These muffins are moist, filled with raspberries and hint of lemon. Delicious!
20 minPrep Time
20 minCook Time
40 minTotal Time
- 2 c. fresh raspberries
- 1 c. plus 2 Tbsp. all-purpose flour (divided)
- 1 c. white whole wheat flour
- 1/2 c. oatmeal
- 2 Tbsp. flax-seed meal
- 3/4 c. sugar
- 1 Tbsp. baking powder
- 1/2 tsp. salt
- 2 eggs
- 1/2 c. canola oil
- 1 1/2 tsp. fresh lemon zest
- 2/3 c. non-fat Greek yogurt
- 6 Tbsp. skim milk
- 2 tsp. turbinado sugar
- Preheat oven to 400 degrees F.
- Wash raspberries and let drain in a colander while you prepare the muffin batter.
- Combine 1 c. all-purpose flour, white whole wheat flour, oatmeal, flax-seed meal, sugar, salt, baking powder, and salt in a large mixing bowl. Stir to distribute ingredients evenly.
- In a separate bowl whisk together the eggs, oil, lemon zest, yogurt, and milk.
- Make a well in the center of the dry ingredients and pour the liquid mixture into the dry. Stir till dry ingredients are all moistened. Batter will be thick, but that's okay.
- Toss raspberries with 2 Tbsp. flour and then gently fold into the batter.
- Fill muffin cups about 3/4 full. Top each muffin with a sprinkling of turbinado sugar. Bake at 400 degrees for 18-20 minutes.
- Remove from oven and cool on a wire rack. Makes 17-18 muffins.