Tuesday, July 13, 2010
Lemony Raspberry Muffins and Hungry Days
There are days when you shouldn't bake. Not because it's too humid or because you're running low on flour, but because you're too hungry. I had one of those days recently. The day I made these Lemony Raspberry Muffins with Ginger and Almonds.
These raspberry muffins are not low-fat or low-carb. They're made with real butter, white flour, and coconut milk. And despite the fact that it's bikini season, I ate them hot-out-of-the-oven, grilled with butter, dabbed with apricot jam, and cold straight from the fridge.
Why? Because after my My Mom's Jordan Marsh Blueberry Muffins, these may be the best muffins I have ever eaten. When they bake, the honey, ginger, and almond mingle to emit a sweet yet earthy fragrance. Then when you bite into the crunchy almond-dotted muffin top, you discover big, juicy raspberries that burst with flavor.
So make these raspberry muffins. Just don't make them on a hungry day.
Lemony Raspberry Muffins with Ginger and Almonds
Makes 12 regular size muffins
Print recipe only here.
2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoons baking soda
1 teaspoon salt
2/3 cup regular or light coconut milk
2 tablespoons butter, melted
1 large egg, lightly beaten
The zest of 1 lemon (about 1 teaspoon)
1 teaspoon lemon juice
3 tablespoons honey
2 teaspoons pure almond extract
A (1-inch) piece of fresh ginger, minced
3/4 cup fresh raspberries (or unthawed frozen berries)
2 tablespoons sliced almonds
1. Plack rack in center of oven and preheat to 375 degrees F. Spray a 12-mold muffin pan with cooking spray.
2. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, combine coconut milk, butter, and egg. Add lemon zest, lemon juice, honey, almond extract, and ginger, and whisk until just combined. Add to the flour mixture, and stir quickly until well combined. Fold in the raspberries. Spoon batter evenly into the 12 molds. Sprinkle tops of muffins with sliced almonds.
4. Bake for 18-20 minutes, or until the tops are golden and a cake tester inserted into the center of a muffin comes out clean. Transfer the pan to a rack to cool for 5 minutes before removing each muffin and placing on a wire rack to cool.
You might also enjoy these muffin recipes from Food Blogga:
Peach Pie Muffins
Sweet Wine and Red Grape Muffins
My Mom's Jordan Marsh Blueberry Muffins
Here are more raspberry recipes you might enjoy:
Raspberry Tart recipe from The Kitchn
Coconut Raspberry Cake recipe from Culinary Cory
Raspberry Tiramisu recipe from More Than Burnt Toast