Author Notes
While I think raspberries carry the day on their own, just a trickle of almond extract transports morning muffins to a new level. And these are low-sugar and whole-grain to boot!
You could use fresh berries, but they are so fleeting a pleasure, I always go for frozen here. —sarabclever
Ingredients
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1 1/2 cups
whole wheat pastry flour
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1/2 teaspoon
salt
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1 teaspoon
baking powder
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1/4t teaspoons
baking soda
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1/2 teaspoon
powdered ginger
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3 tablespoons
butter
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3 tablespoons
brown sugar
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1
egg
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3/4 cup
orange juice
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1/2 teaspoon
almond extract
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1 cup
frozen raspberries
Directions
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Preheat the oven to 375F, and line or grease 14 muffin tins.
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Stir together the flour, salt, baking powder and soda, and ginger in a medium bowl.
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Cream the butter and brown sugar together in a large bowl, then beat in the egg, orange juice and almond extract.
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Whisk in the dry ingredients until just combined.
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Fold in the raspberries and spoon the batter evenly into the wells of your muffin tins.
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Bake for about 20-25 minutes or until the muffins spring back when lightly pressed, or a tester comes out clean.
My love of cooking grew out of my love of eating and travel. Now I'm working full time with a preschooler and toddler, so it's a bit of a juggle to say the least, especially as the "picky phase" emerges (I hope it's a phase, anyway). I've lived an travelled abroad a lot but now am in the Boston area, and cooking is my way to travel these days! My sisters and I are spread out across the US but started a blog together where we post recipes and talk about food. Mostly the kind that satisfies our sweet tooth.
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