I traveled back to Oklahoma last weekend to attend my younger brother’s college graduation. When he was young, I recall being frightened of dropping him. He is now fully grown and stands a few inches taller than me.
He suddenly became interested in videography a couple of years ago. And he has now turned it into a business. He will shortly travel to Kansas City to work with me on some Cookie and Kate recordings. Keep an eye out for how that plays out because we are both obstinate perfectionists who always have the proper answer.
To help with breakfast, my mother requested me to bring home some muffins. It came at the right time because I had already decided to prepare these with some frozen berries that Cascadian Farm had sent me. I typically freeze the muffins I make for the blog so I can eat them later. It was far more enjoyable to see my family appreciate them.
These raspberry muffins were inspired by my apple and carrot muffins. They are equally as beautifully fluffy and moist as the others, but they are also entirely made of whole grains and naturally sweetened. Between bursts of jammy raspberries, I added some lemon zest, which gives the muffins a mild lemon flavor.
Frozen berries were the ideal option because strawberries are just starting to ripen and raspberries won’t be in season for a few more months. Raspberries, as well as blueberries and blackberries, are so little that you may add them directly to muffin recipes without having to first thaw them out.
Also read: Roasted Breakfast Potatoes
Berries should ideally be purchased organically whenever feasible because they are frequently treated with pesticides on the farm. In fact, strawberries are the fruit that consumers should purchase organic because they are at the top of the Dirty Dozen list this year.
Fresh organic fruit is more expensive than frozen organic fruit, making frozen organic fruit a terrific year-round choice. In addition to enjoying fresh, in-season fruit in its delectable raw form, I love to use frozen fruits in baked dishes and sweets. These muffins are perfect whenever you want a sweet, fruity breakfast treat!
- 134 cups of either normal or white whole wheat flour
- one tablespoon of baking powder
- 1/2 tsp. baking soda
- 12 teaspoon of sea salt, fine-grained13 cup melted extra virgin olive oil or coconut oil
- 1/2 cup of maple syrup or honey
- preferably two eggs at room temperature.
- Greek yogurt plain, one cup plus two tablespoons of vanilla extract
- 1 medium lemon, zest removed (approximately 12 teaspoon)
- 112 cups organic frozen raspberries from Cascadian Farm (from one 10-ounce bag)
- 1 tablespoon of turbinado sugar, often known as raw sugar, for topping
- Set the oven’s temperature to 350 degrees Fahrenheit. Butter, coconut oil, or cooking spray can be used to grease the 12 cups in your muffin tin, if necessary (mine pan is non-stick and doesn’t need any grease).
- Combine the flour, baking soda, baking powder, and salt in a sizable mixing bowl. Whisk the mixture thoroughly.
- Oil and honey or maple syrup should be mixed together in a medium mixing basin using a whisk. After adding and thoroughly beating the eggs, add the yogurt, vanilla, and lemon zest. Mix well. (If the coconut oil hardens when it comes in contact with the cold ingredients, gently reheat the mixture in the microwave for 30 second intervals.)
- With a large spoon, blend the wet ingredients with the dry components until just incorporated (a few lumps are ok). Mix the raspberries gently into the batter. It will be a thick combination, but don’t be concerned.
- evenly distribute the batter among the 12 muffin tins (I used an ice cream scoop with a wire level, which worked perfectly). Turbinado sugar should be used to garnish the muffins’ tops. A toothpick put into a muffin should come out clean after 22 to 24 minutes of baking, or when the muffins are browned on top.
- To cool, set the muffin pan on a cooling rack. To remove the muffins from the pan, you might need to run a butter knife around the outside edge of each one. If there are any muffins left over, you may keep them covered at room temperature for up to 2 days or in the fridge for up to 5 days. For up to three months, freeze leftover muffins.