Recipe: Maple Berry Muffins

June 24, 2013

morning muffins, loulies

At Union Kitchen where we rent commercial kitchen space to cook for Chaya, pastry chef Meredith Tomason, creates seasonally inspired cakes, ice creams, and confections, using as many local ingredients as possible. She has a website called RareSweets that we have passed along to many friends. One of our favorite cakes that she makes is her fresh berry and maple cake. It is so moist and delicious. Inspired by the combination of these ingredients, we tried this recipe for Maple Berry Muffins at home this morning. We used raspberries, but any type of seasonal berry would probably work.

Recipe: Maple Berry Breakfast Muffins

Makes about 8 muffins

1 ¾ c. all-purpose or white whole wheat flour

2 tsp. baking powder

½ tsp. baking soda

1 tsp. salt

½ tsp. cinnamon

6 Tbls. butter, at room temperature

2 tsp. vanilla extract

Zest of one lemon

1/3 c. cane sugar

1 egg

½ c. plain yogurt

4 Tbls. maple syrup

1 c. fresh raspberries

Preheat oven to 375 degrees. Prepare muffin tins by spraying with non-stick spray or rub with butter. In a medium bowl, combine flour, baking powder, baking soda, salt and cinnamon. In a large bowl, beat butter, sugar, vanilla, zest until light and fluffy. Add egg and mix again. Add flour to butter mixture by slowly sifting. Fold in yogurt and maple syrup and raspberries. Scoop butter into muffin tins and bake for about 25 minutes. Remove from oven and let rest for about 5 minutes before moving them to a cooking rack to completely cool.

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