2 cups fresh raspberries, rinsed and air-dried (frozen is optional but do not defrost)
Instructions
Preheat oven to 350. Line a 12-count muffin tin with paper liners
and mist surface of muffin tin around liners with cooking spray.
In a large bowl, whisk together flour, cane juice, poppy seeds,
baking powder, baking soda, cardamom, and salt.
In a second large bowl, whisk eggs, add buttermilk, oil, almond
extract and lemon zest and whisk to combine. Add liquid mixture to
the flour mixture and stir gently until most of flour is moistened.
Set aside 24 raspberries. Add remaining raspberries to batter in 2
additions, gently folding until combined and dry streaks remain.
Divide batter among muffins cups, filling nearly to the top. Lightly
press 2 of reserved raspberries on top of each muffin. Bake until
edges are golden and a toothpick comes out with a few dry crumbs,
about 25 minutes. Cool in pan for 3 minutes, then transfer to a wire
rack. serve warm or at room temperature.
Originally Submitted
4/30/2015
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