I seem to have a penchant for any type of lemon sweet (as seen here, here, and here). And this one is made even more delicious by the fresh raspberries!
In Colorado, prime raspberry season is during the months of July through September. (Check out these harvest calendars for crop availability in your state.) When choosing raspberries, look for plump, evenly colored berries that have a soft, hazy gloss and are free of dents and bruises. They should keep for one to two days in your refrigerator but try to consume them as soon as possible after you purchase them. And don’t forget, all berries need to be rinsed just before use!
Raspberry, Lemon, and Poppy Seed Muffins
Yield 12 muffins
Recipe from Clean Eating Magazine, May 2014 issue.
Ingredients
- olive oil cooking spray
- 2 cups whole wheat flour
- 3/4 cup cane sugar
- 4 teaspoons poppy seeds
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon sea salt
- 2 large eggs
- 1 cup buttermilk
- 3 tablespoons safflower oil
- 3/4 tablespoon pure almond extract
- zext of two lemons
- 2 cups fresh raspberries, rinsed and air-dried on paper towels {Frozen can be substituted, but don't defrost them.}
Instructions
- Preheat your oven to 350 degrees.
- Line a muffin tin with paper liners and mist the surface of the tin around the liners with cooking spray.
- In a large bowl, whisk together the flour, cane sugar, poppy seeds, baking powder, baking soda, cardamom, and salt.
- In a second large bowl, whisk the eggs. Then add the buttermilk, oil, almond extract, and lemon zest. Continue whisking it all together to combine it.
- Add the liquid mixture to the flour mixture and gently stir it all until the flour is moistened.
- Set aside 24 raspberries and the remaining ones to the batter in two additions, gently folding them in until they’re combined and no dry streaks remain.
- Divide the batter among the muffin cups, filling each one nearly to the top.
- Using the 24 reserved raspberries, press two raspberries on top of each muffin.
- Bake them until the edges are golden and a toothpick comes out with a few dry crumbs {about 25 minutes}.
- Cool them in the pan for a few minutes before transferring them to a wire rack.
- Serve them warm or at room temperature.
