Raspberry mint muffins

Yield: 1 servings

Measure 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

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

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