This whole foods raspberry muffin with crumble topping recipe is bursting with ruby fruit and lightly scented with lemon zest and almond extract. The crumble topping gives the muffins a nice sweet crunch. Raspberries are at their best locally grown, so depending on where you live they may make a brief appearance in the summer months. This delicious berry –along with its cousin the blackberry- lends itself to jams, pies, muffins, and kanten. Unlike many other baked good recipes on this site, these muffins do contain eggs.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients:
- For the Crumble Topping:
- 1 cup rolled oats
- ½ cup cornmeal
- ½ cup palm or maple sugar
- ½ teaspoon ground mace or cinnamon
- Pinch of sea salt
- 6 tablespoons chilled butter or solid coconut oil
- ¾ cup pine nuts or slivered almonds
- For the Muffins:
- 1 ½ cups whole wheat pastry flour
- 1 ½ cups unbleached pastry flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon sea salt
- 2 teaspoons grated lemon zest
- 3 eggs
- 6 tablespoons mild oil
- 1/2 teaspoon almond extract
- ¾ cup agave nectar
- 1 ½ cups soy or almond milk
- 2 cups of raspberries*
Preparation:
Preheat oven to 375’
Prepare the crumble: In a small mixing bowl combine the oats, cornmeal, palm sugar, mace and sea salt. Stir thoroughly. Cut the butter or oil into bits and work into the dry mixture with a fork or the tips of your fingers until it resembles meal and is thoroughly combined. Stir in the pine nuts. Set aside. In a medium sized mixing bowl sift together flours, baking powder, soda and salt. Stir in the lemon zest and set aside.
In another bowl, blend together the eggs, oil, almond extract, agave, and soy milk. Make a well in the dry ingredients and pour the liquid mix into the well, stirring rapidly until half mixed. Add the berries and mix until just blended. DO NOT OVERMIX.
Spoon batter into lined or oiled muffin tins, and top with the crumble mixture. Bake for 20-25 minutes, or until muffin tops spring back when touched lightly.
Makes about 12 muffins
Copyright 2012 by Jen Hoy
Prepare the crumble: In a small mixing bowl combine the oats, cornmeal, palm sugar, mace and sea salt. Stir thoroughly. Cut the butter or oil into bits and work into the dry mixture with a fork or the tips of your fingers until it resembles meal and is thoroughly combined. Stir in the pine nuts. Set aside. In a medium sized mixing bowl sift together flours, baking powder, soda and salt. Stir in the lemon zest and set aside.
In another bowl, blend together the eggs, oil, almond extract, agave, and soy milk. Make a well in the dry ingredients and pour the liquid mix into the well, stirring rapidly until half mixed. Add the berries and mix until just blended. DO NOT OVERMIX.
Spoon batter into lined or oiled muffin tins, and top with the crumble mixture. Bake for 20-25 minutes, or until muffin tops spring back when touched lightly.
Makes about 12 muffins
Copyright 2012 by Jen Hoy
