This is my first month’s Secret Recipe Club “assignment!” Every month you get a name of a blog and you need to choose ANY recipe from that blog and then blog about that recipe by the deadline. It’s a secret because the blog owner does not know you are doing this until the reveal date. My secret blog this month was Phe.MOM.enom which is written by Holly. Holly has an adorable blog and there were many recipes that i wanted to try but i had lots of raspberries in my house and wanted to make some muffins. As you can tell lately i have been making tons of muffins since they are easy for my “on the run” breakfasts. For these muffins I decided not to do whole wheat flour but keep the white flour as is. However i did remove all the sugar and use apple sauce and honey instead. These muffins are delicious with the perfect tart flavor and sweetness from the raspberries and hint of zest from the orange.
Raspberry Orange Muffins
Adapted from Phe.MOM.enom
Yields: 12 muffins | Prep Time: 20 minutes | Bake Time: 25 minutes
Grated zest and juice of 1 orange
3/4 cup buttermilk
2 large eggs
3 Tbsp honey
1 stick (8 Tbsp) unsalted butter, melted and cooled
1/3 cup apple sauce
2 cups all-purpose flour
2-1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup raspberries – fresh, preferably, or frozen (not thawed)
Additional – 1/3 cup sliced almonds, for topping (optional)
Center a rack in the oven and preheat the oven to 400F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups (optional). Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.
Pour the orange juice into a large glass measuring cup or a bowl and pour in enough buttermilk to make 1 cup. Whisk in the eggs, honey and melted butter.
In a large bowl, rub the sugar and orange zest together with your fingertips until the sugar is moist and the fragrance of orange strong. Whisk in the flour, baking powder, baking soda and salt. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough – the batter will be lumpy and bubbly, and that’s just the way it should be. Stir in the raspberries. Divide the batter evenly among the muffin cups. Sprinkle muffins with almonds.
Bake for 22 to 25 minutes. When fully baked, the tops of the muffins will be golden and springy to the touch and a thin knife inserted into the center of the muffins will come out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.
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