Raspberry mint muffins
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Honey |
| ¼ | cup | Unsalted butter |
| 1⅓ | cup | Whole wheat flour |
| 1 | cup | Unbleached flour |
| 1 | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Ground ginger or allspice |
| 1 | large | Egg |
| 1 | cup | Plain yogurt |
| ¼ | cup | Fresh mint leaves |
| 1 | tablespoon | Sugar |
| 1¼ | cup | Fresh raspberries additional sugar for sprinkling tops if desired |
Directions
Preheat oven to 375F. and butter 12 muffin cups. Put the honey and butter in a small saucepan and place over low heat to melt the butter, but don't let it boil. In a medium mixing bowl, mix the flours, baking soda, salt, and ginger or allspice. Set aside. In a separate mixing bowl, beat the eggs and yogurt, then whisk in the honey and butter, which should now be melted. Reserve. Chop the mint leaves coarsely,then sprinkle the tablespoon of sugar over them and mince the leaves until quite fine. In a small bowl, toss this mint sugar with the raspberries. Make a well in the dry ingredients and stir in the liquid ingredients just to blend. Fold in the raspberries on the last few strokes. Divide the batter evenly among the muffin cups and sprinkle each one with a pinch of sugar if you wish. Bake for 20 minutes then cool on a rack for 5 minutes, then remove muffins from the cups.
"County Cooking" by Ken Haedrich AR/92
From: Sharon Stevens Date: 22 Jun 94 Submitted By GAIL SHIPP On 08-03-95