Today, I decided to do something good for myself—I decided to cook. Not only did I decide to cook, but I also chose something (reasonably) healthy! I recently bought a cookbook by Carrie Vitt. It’s called Deliciously Organic and is packed full of different organic recipes to try.
I’ve made a few of these recipes and have yet to be disappointed. As I was flipping through today, I noticed a recipe I have always skipped in the past: Raspberry Almond Muffins. I can’t begin to imagine why I would’ve ever turned away from this because how good does that sound? But I rectified that mistake this time and immediately went to buy the ingredients.
Fortunately, most are staple products that I already had in my kitchen. I only had to purchase about 3 or 4 extra ingredients. Anyway, I made the muffins and they were, as the title of the cookbook claims, delicious! So much so that I had to share her instructions with all of you:
- 3 cups (400 gr) whole wheat pastry flour, preferably freshly ground
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 8 tablespoons of unsalted butter, softened
- 2 tablespoons of coconut oil
- ¾ cup (140 gr) whole cane sugar or Sucanat
- 2 large eggs, room temperature
- 1 teaspoon of vanilla extract
- 1 teaspoon of almond extract
- 1 ½ cups (350 ml) whole buttermilk
- 1 ½ cups (190 gr) frozen, organic raspberries
Preheat over to 375 degrees F (190 degrees C) and adjust rack to middle position. Whisk flour, baking powder, baking soda, and salt in a medium bowl and then set aside.
Cream butter, coconut oil, and whole cane sugar for 2 minutes on medium-high speed in the bowl of a standing mixer. Add eggs, one at a time, beating well after each addition. Add the extracts. On medium-low speed, beat in half of dry ingredients in two batches, alternating with buttermilk until just combined. Remove bowl from mixer and gently fold in the berries. Using a 2-inch (5 cm) cookie scoop, spoon muffin batter into buttered muffin cups until ¾ full. Bake 25-30 minutes or until golden. Cool for 5 minutes before serving.
Variation: See Soaked Method (p. 23). Stir together flour and buttermilk in a large bowl. Cover and leave at room temperature overnight. The next day, add the baking powder, baking soda, and salt and whisk to combine. The dough will be very thick. Cream 1 cup whole cane sugar, butter, and coconut oil for 2 minutes on medium-high in a standing mixer. Add eggs one at a time, followed by both extracts. On low speed, add flour mixture in small pieces (I like to pull pieces off by hand, about 2 tablespoons each), one at a time and continue until all pieces are added. Turn off mixer and stir a few times with a wooden spoon to make sure all the batter is blended Fold in raspberries. Using a 2-inch (5 cm) cookie scoop, spoon muffin batter into buttered muffin cups until ¼ full. Bake 25 minutes until golden. Cool for 5 minutes before serving.
And voila, you have raspberry almond muffins! They’re delicious, totally organic, and fairly healthy. I will say, if you aren’t used to the taste of whole wheat flour, it might be best to use all-purpose, simply because whole wheat flour is much stronger and has a very distinctive taste that is definitely present in the muffins. However, if you’re looking for a healthier, natural breakfast, this recipe is perfect. I’ll definitely be making this in the future.