Raspberry bushes may have sharp thorns, but their berries sure are … well … the berries. Perfectly ripe raspberries are juicy, tart-sweet, and just uncommon enough to be a luxurious treat. (They’re also very delicate, which is why they’re more difficult to find than most berries are. That’s also why they tend to be expensive unless you have your own raspberry bush.) Toss a few fresh raspberries into salads, onto cheese plates — and in this case, into muffins — and you’ve got an upscale version of whatever you’re making. For some dishes, you can use frozen raspberries, but if you’re looking for a firm texture, thawed berries are too soft, and if you’re going to include them in a batter, thawed berries can be too watery. If you’ll be blending them into a smoothie or simmering them into a sauce, however, frozen raspberries are a great idea.
When you’re shopping for fresh raspberries, look for berries that move easily when gently shaken. Clumped, non-moving berries indicate mold — patches of mold make the berries stick together. Look for berries that aren’t leaking juice and that have a firm, glossy appearance. Once you get the berries home, refrigerate them unwashed and then enjoy them within a day or two, rinsing them right before eating them. It’s also a good idea to take a few minutes to pick through the berries before you refrigerate them to make sure that they don’t have any mold growing on them. If you do find berries with greenish/fuzzy spots, throw them out, then repackage the remaining berries in a clean container and stash them in the fridge.
Walnut-Raspberry Muffins Makes 18 muffins.
1 cup almond flour
1 cup buckwheat flour*
1/4 cup brown rice or teff or sorghum flour*
1/2 cup sucanat or palm sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
1 cup chopped walnuts
1/4 cup extra-virgin olive oil
3 eggs, preferably from pastured hens
7 ounces whole-milk plain Greek yogurt
1/4 cup whole milk, preferably from grass-fed cows
1 teaspoon vanilla
6 ounces fresh raspberries, rinsed well and drained
Preheat oven to 375F and line 2 muffin tins with 18 parchment-paper muffin cups.
In a large bowl, whisk together the flours, sucanat, baking powder, baking soda, salt, spices, and walnuts. In another bowl, whisk together the oil, eggs, yogurt, milk, and vanilla. Stir in the raspberries. Stir the wet ingredients into the dry ones until well-blended.
Scoop batter into muffin cups and bake for 25 minutes or until a toothpick inserted into the center-most muffin comes out clean and warm and the tops are turning golden brown. Leftover muffins can be refrigerated for 4 days. Be sure to store them in the refrigerator! Baked goods made with fresh fruits tend to attract mold if left at room temp. Or you can freeze some of the muffins for future breakfasts.
*These are gluten-free flours. If you’d rather make wheat-based muffins, use 1 1/4 cups kamut, spelt, barley, or whole-wheat flour.