Raspberry Muffins
These muffins are my latest obsession. I recently came upon a gluten-free bakery that has been visiting our local Ojai farmer’s market called Breadblok, based out of Santa Monica, CA. It’s GF game is on. Croissants, scones, cookies, breads, including sourdough, so far my favorite one is the Chestnut bread. As you may know, I mostly eat grain-free and I tasted their paleo pumpkin muffin and oh my, it was so good, I had to post a before and after shot after I inhaled it on my IG stories. It blew my mind and decidedly compelled me to up my own Amalgam Kitchen grain-free muffin game. And this is what I came up with. Made with my favorite grain-free flour by King Arthur, using lemon zest, fresh raspberries, a couple of eggs, vanilla, coconut sugar and monk fruit. This recipe is easy and quick and makes a mean, moist, not too sweet but packed with flavor muffin which we are eating for breakfast, as a treat and a snack in these parts. It can be your go to muffin everyone loves.
Makes 12 muffins / Prep time 15 minutes / Bake time 25 minutes / Total time 40 minutes
Gather
1 stick 4 oz Melt vegan butter, room temperature
1/2 cup/ 64 grams coconut sugar
1/2 cup/ 64 grams monk fruit sweetener
2 large eggs, whisked (or two flax eggs)
1.5 teaspoons vanilla extract
Zest of 1 lemon
2 cups/ 256 grams paleo flour ( I use King Arthur)
1 teaspoon / 5.69 g baking powder
1 teaspoon / 5.69 g baking soda
1/2 teaspoon / 2.84 g salt
6 oz./ 170 grams basket fresh raspberries, (frozen ok), left whole or lightly smashed with a fork for texture
Make
Preheat the oven to 350 degrees F/ 180 C. Place 12 large paper muffin liners into a 12 muffin baking tray.
In a medium bowl, cream together vegan butter, coconut sugar and monk fruit with a whisk or electric beater until light and fluffy. Add the eggs, vanilla extract and lemon zest until well combined.
In a separate medium bowl mix together the flour, baking powder, baking soda and salt until well combined. Transfer the flour mixture into the wet ingredients and mix with a spatula or wooden spoon until just combined. Gently fold in the raspberries until just combined. Be sure not to over mix. Using a scoop, divide the batter evenly, about 2/3 full into the muffin liners.
Place the muffin tray into the oven on to the middle rack and bake for 25 minutes. Check the muffins at 25 minutes as you may need a few more minutes. If they are ready when poked with a fork or knife and then remove them from the oven. Let cool for 10 minutes and then transfer to a plate or wire rack to continue cooling but go ahead and eat them while they are warm.
Store in a closed container on the counter for 1-2 days but after that, if there are any left over, transfer the muffins to the fridge. Will keep in the fridge up to 5 days.
Developed by Anna Getty of Amalgam Kitchen.
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