Raspberry, Lemon, and Poppy Seed Muffins

Raspberry, Lemon, and Poppy Seed Muffins from UnrulyBliss.com
Posted June 21, 2015 by TiAn
Recipe from Clean Eating Magazine, May 2014 issue.

Servings

12

Ingredients

  • olive oil cooking spray
  • 2 cups whole wheat flour
  • 3/4 cup cane sugar
  • 4 teaspoons poppy seeds
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon sea salt
  • 2 large eggs
  • 1 cup buttermilk
  • 3 tablespoons safflower oil
  • 3/4 tablespoon pure almond extract
  • zext of two lemons
  • 2 cups fresh raspberries, rinsed and air-dried on paper towels {Frozen can be substituted, but don't defrost them.}

Directions

  1. Preheat your oven to 350 degrees.
  2. Line a muffin tin with paper liners and mist the surface of the tin around the liners with cooking spray.
  3. In a large bowl, whisk together the flour, cane sugar, poppy seeds, baking powder, baking soda, cardamom, and salt.
  4. In a second large bowl, whisk the eggs.  Then add the buttermilk, oil, almond extract, and lemon zest.  Continue whisking it all together to combine it.
  5. Add the liquid mixture to the flour mixture and gently stir it all until the flour is moistened.
  6.  Set aside 24 raspberries and the remaining ones to the batter in two additions, gently folding them in until they’re combined and no dry streaks remain.
  7. Divide the batter among the muffin cups, filling each one nearly to the top.
  8. Using the 24 reserved raspberries, press two raspberries on top of each muffin.
  9. Bake them until the edges are golden and a toothpick comes out with a few dry crumbs {about 25 minutes}.
  10. Cool them in the pan for a few minutes before transferring them to a wire rack.
  11. Serve them warm or at room temperature.

Raspberry, Lemon, and Poppy Seed Muffins from UnrulyBliss.com

Raspberry, Lemon, and Poppy Seed Muffins from UnrulyBliss.com

Raspberry, Lemon, and Poppy Seed Muffins from UnrulyBliss.com