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
1 1/2 cups
whole wheat pastry flour
In This Recipe
Preheat the oven to 375F, and line or grease 14 muffin tins.
Stir together the flour, salt, baking powder and soda, and ginger in a medium bowl.
Cream the butter and brown sugar together in a large bowl, then beat in the egg, orange juice and almond extract.
Whisk in the dry ingredients until just combined.
Fold in the raspberries and spoon the batter evenly into the wells of your muffin tins.
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.