Hey there– I can’t walk through the market nowadays without picking up a carton of some kind of berries– knowing that summer will soon be over and I’ll be moving on to apple and pumpkin kind of baking.
But for now there are peaches and berries and watermelon in the fridge. Sweet summer.
WHOLE WHEAT RASPBERRY MUFFINS
1 cup whole wheat flour
1 cup cup white unbleached flour
1/2 cup brown sugar
3 tsp. baking powder
1/2 tsp. salt
1/4 cup canola oil
3/4 cup milk
1 1/2 cup raspberries (about 8 oz.)
4 tab. butter, melted
6 tab. brown sugar
2 tab. white sugar
6 tab. flour
6 tab. slivered almonds
I like to make the topping first– in a small bowl stir together the melted butter, 6 tab. brown sugar, 2 tab. white sugar and 6 tab. flour. Then carefully fold in the almonds. Set it all aside for a couple minutes.
Then mix together the 1 cup wheat flour, 1 cup white flour, 1/2 cup brown sugar, baking powder and salt. Stir in the oil, milk and egg. And finally, gently fold in those raspberries.
Spoon the raspberry batter into 12 muffin cups lined with muffin papers. With your fingers break up and sprinkle the topping on over the muffins– and pop them into a 375 degree oven for 15 to 20 minutes until they are nicely browned and springy to the touch.
Cup of tea, hot muffin with a bit of butter. Just about perfect.