As much as the little devil on my shoulder (or would that be my two sons and husband?) may cajole, I don’t want to make what is essentially dessert masquerading as breakfast most mornings. But no quick breads, scones, or muffins? Why bother getting up? My solution when temptation hits is to moderate it by hitting up my whole grain flour collection.
Besides the modern greats (Good to the Grain, Ancient Grains for Modern Meals) I’ve found the Laurel’s Kitchen Bread Book to be an excellent companion to keep me on the straight and narrow. And to my mind this book gets extra credit for being ahead of its time–originally published in 1984, well before whole grain baking was trendy, cool or whatever. And it’s remarkably forward-looking in other ways, with chapters for those sensitive to gluten, egg, and dairy. (Fortunately, I don’t have to worry about such things, but such books are a treasure for those who do). And while this particular recipe uses wheat, it could be easily adapted for dairy and/or egg free diets.
As a bonus, these muffins also have less added sugar, as they rely on orange juice for much of their sweetness. Using fruit juice where you tend to see milk in baking recipes is just another great trick I’ve learned from the Laurel Kitchen. And orange juice adds the freshness of citrus, even while not imparting an orange-y flavor that might or might not be welcome.
But enough about all that, because of course the real question is how they taste–as Maria Speck points out, people always want to sell you on whole grains for the health benefits, but who cares if you don’t also want to eat it?
First the raspberries–it just me, or are these thimble-sized fruits undeservedly forgotten in muffin baking endeavors? They’re slightly larger than blueberries, but still small enough to be stirred into batter without needing to be pre-thawed (hurrah–no thinking ahead required). Each little berry practically melts into a delicious burst of warm fresh jam in the oven. (I used the last of a bag of raspberries we picked last fall at our town farm–the same ones I used for that raspberry cake I told you about just a year ago. If yours have clumped up, just defrost slightly–no need to do so fully–so they separate out and can be stirred in).
Personally, I think those berries would possibly carry the day on their own, but just a trickle of almond extract turned out transport these to a new level–both enhancing the fruit and imparting its own alluring aroma that, at least for me, is utterly compelling.
And let’s be honest–it does make it just a little-bit dessert-like.
Raspberry Almond Muffins
Note: of course you could use fresh raspberries–which would reduce the cooking time–but these are so fleeting a pleasure I can’t bear to eat them other than fresh.
Makes 14 muffins
- 1 1/2 c whole wheat pastry flour (7 ounces)
- 1/2t salt
- 1t baking powder
- 1/4t baking soda
- 1/2t powdered ginger (optional)
- 3T butter
- 3T brown sugar
- 1 egg
- 3/4c orange juice
- 1/2t almond extract
- 1c frozen raspberries