Whole Wheat Raspberry Muffins
For 35 years, at their farm in the quiet countryside around Suttons Bay, Shirley and Jim Alpers have been growing some of the best raspberries you’ll ever savor. Not surprisingly, Shirley has a trove of berry recipes that she whips up for events like bake sales and her church’s annual chicken dinner. Greeting a summer morning with a tin of her fresh-baked raspberry muffins is equal parts soul- and tummy-filling, indeed.
Yields 12 muffins
Ingredients
2/3 cup whole wheat flour
2/3 cup flour
1/3 cup sugar
2 teaspoons baking powder
3/4 cup buttermilk
2 eggs well beaten
2 tablespoons butter, melted
1 teaspoon grated lemon peel
1 cup mashed fresh raspberries (or 14 ounces frozen)
Directions
Combine flours, sugar and baking powder. In a separate bowl, combine buttermilk, eggs, butter and lemon peel. Add wet mixture to the flour mixture and mix until just moistened. Stir in raspberries. Spoon into lightly greased muffin tins, about O full. Bake at 375 for 20 minutes.
