if i had time to bake every morning - this is what i would make. they are perfection!
these buttermilk raspberry muffins are moist and full of fruit. the orange zest brings the raspberry flavor to life. you could easily substitute blueberries, blackberries or strawberries - or better yet - use all of the berries for a mixed berry muffin!
buttermilk raspberry muffins
2 1/2 c. all purpose flour
3/4 c. sugar
2 tsp baking powder
1/4 tsp salt
1/4 tsp baking soda
zest of 1 orange (medium size)
1 large egg lightly beaten
3/4 c. buttermilk
2/3 c. canola oil
1 tsp vanilla
2 c. frozen raspberries
2" vanilla bean scraped
1/4 tsp cinnamon (vietnamese)
pinch of fresh grated nutmeg
preheat oven to 375
grease muffin tin (12) and place paper muffin liners
in medium bowl, whisk egg, buttermilk,oil, vanilla, and vanilla bean with fork....set aside
in large bowl, combine flour, sugar, cinnamon, baking powder, baking soda, salt, nutmeg and orange zest.
gently fold in the berries.
gently pour the wet onto the dry and fold to combine. do not over mix.
fill each muffin cup to the top. place in the center of the oven.
bake about 25 min or until a toothpick comes out clean.
they were really good. next time i think i will mash up the raspberries with a potato masher and swirl them into the batter. the big raspberries in such a small muffin were a bit overwhelming. alex and i couldn't decide if more cinnamon was needed. i think i will keep the cinnamon addition the same. the rest of my additions were good.
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