Instead of getting your breakfast at the coffee shop, bake some delicious muffins that are also good for you. The way to accomplish a better muffin is to use some whole grain flour, a healthy fat, buttermilk or yogurt, and less sugar and salt. Add fresh fruit and some nuts and you are all set with a great breakfast option. These Raspberry Poppyseed Muffins freeze well and are easy to defrost in the microwave or a toaster oven.
Raspberry Poppyseed Muffins
- 1 cup unbleached all-purpose flour
- 1 cup whole wheat flour
- 2 tablespoons poppy seeds
- 2 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup buttermilk
- 2 large eggs
- 1/3 cup agave nectar or honey
- 6 tablespoons olive oil
- 1 teaspoon almond extract
- 1 cup fresh raspberries
- Granulated sugar
- Sliced almonds
- Preheat the oven to 350ºF, adjust an oven rack to the middle position. Line a muffin tin with paper baking cups or spray the tin with nonstick spray.
- Whisk together the all-purpose flour, wheat flour, poppy seeds, baking powder, and salt in a large mixing bowl. Gently fold in the raspberries and set aside.
- Whisk eggs and agave nectar or honey until completely incorporated; then whisk in the buttermilk, olive oil, and almond extract until thoroughly combined.
- Add the buttermilk mixture to the flour and stir gently to combine. There should be no large pockets of flour, a few small streaks are okay. Do not over mix.
- Divide the batter evenly into the muffin cups filling them almost to the top. A 1/4 cup ice cream scoop is a good tool for filling muffin cups.
- Top the muffins with almond slices and a generous sprinkling of granulated sugar
- Bake for 25 minutes until a toothpick inserted in the center comes out clean. Set aside to cool for ten minutes. Remove the muffins to a wire rack to completely cool.