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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
- 1 1/2 cups whole wheat pastry flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/4t teaspoons baking soda
- 1/2 teaspoon powdered ginger
- 3 tablespoons butter
- 3 tablespoons brown sugar
- 1 egg
- 3/4 cup orange juice
- 1/2 teaspoon almond extract
- 1 cup frozen raspberries
- 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.
- This recipe was entered in the contest for Your Best Breakfast Baked Good