Tuesday, February 16, 2010

Raspberry Pecan Muffins

Alternate title: Fun with Cookbooks!

I received several cookbooks for Christmas - each unique, each serving a different need in our family's quest to eat healthy and increase our sustainability. My brother and sister-in-law gave me Food to Live By by Myra Goodman, a cookbook with the subtitle "the Earthbound Farm Organic Cookbook." This book is full of advice and anecdotes that make the transition to organic easy and enjoyable. When I made these muffins, the recipe sent me to references on other pages to make orange zest (fun with my new zester file!) and to toast the pecans. A sidebar talked about whole wheat pastry flour. I didn't have the special flour, so I used the alternative: unbleached all-purpose. The raspberries were in my freezer, purchased and frozen last summer when they were in season. It was the perfect dish for a snowy February morning - with coffee, of course.

Raspberry Pecan Muffins

1 1/2 cups whole wheat pastry flour or unbleached all-purpose flour
3/4 cup sugar plus 1 Tablespoon for topping
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1 cup buttermilk
1/4 cup canola oil
1 teaspoon grated lemon or orange zest (I used orange)
2/3 cup fresh raspberries or frozen, unsweetened raspberries
1/4 cup chopped pecans, toasted

1. Position a rack in the center of the oven and preheat the oven to 375 degrees Fahrenheit. Butter 12 standard size muffin cups.
2. Place the flour, 3/4 cup of sugar, baking powder, baking soda, and salt in a large bowl and whisk to combine well.
3. Place the egg, buttermilk, oil, and zest in a small bowl and whisk to combine well. Add the egg mixture to the flour mixture and stir with a rubber spatula until just combined. Gently fold in the raspberries and pecans. Do not overmix the batter or the muffins will be tough. Spoon the batter into the prepared muffin cups, filling them two-thirds full. Sprinkle the remaining 1 Tablespoon of sugar evenly over the batter.
4. Bake the muffins until they are golden brown and a toothpick inserted in the center of one comes out clean, 20-25 minutes.
5. Cool for about 10 minutes.

The muffins taste best the day they are made, but if necessary can be stored in an airtight container for up to 2 days.

This is not a compensated post in any way. I received the cookbook for Christmas and I'm enjoying exploring its recipes and stories! Look forward to more, readers.

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2 Comments:

Blogger Jill said...

Those sound awesome! I put them into the Weight Watchers recipe builder and found out they're only 4 Points each (if you use whole wheat flour), which is not bad for a muffin! Thanks for sharing!

2/16/2010 9:01 AM  
Blogger Green Girl in Wisconsin said...

I make raspberry muffins with the frozen berries from our patch--oh they are delish!

2/16/2010 10:00 AM  

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