This is my first month’s Secret Recipe Club “assignment!” Every month you get a name of a blog and you need to choose ANY recipe from that blog and then blog about that recipe by the deadline. It’s a secret because the blog owner does not know you are doing this until the reveal date. My secret blog this month was Phe.MOM.enom which is written by Holly. Holly has an adorable blog and there were many recipes that i wanted to try but i had lots of raspberries in my house and wanted to make some muffins. As you can tell lately i have been making tons of muffins since they are easy for my “on the run” breakfasts. For these muffins I decided not to do whole wheat flour but keep the white flour as is. However i did remove all the sugar and use apple sauce and honey instead. These muffins are delicious with the perfect tart flavor and sweetness from the raspberries and hint of zest from the orange.
Raspberry Orange Muffins
Adapted from Phe.MOM.enom
Yields: 12 muffins | Prep Time: 20 minutes | Bake Time: 25 minutesGrated zest and juice of 1 orange
3/4 cup buttermilk
2 large eggs
3 Tbsp honey
1 stick (8 Tbsp) unsalted butter, melted and cooled
1/3 cup apple sauce
2 cups all-purpose flour
2-1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup raspberries – fresh, preferably, or frozen (not thawed)
Additional – 1/3 cup sliced almonds, for topping (optional)Center a rack in the oven and preheat the oven to 400F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups (optional). Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.
Pour the orange juice into a large glass measuring cup or a bowl and pour in enough buttermilk to make 1 cup. Whisk in the eggs, honey and melted butter.
In a large bowl, rub the sugar and orange zest together with your fingertips until the sugar is moist and the fragrance of orange strong. Whisk in the flour, baking powder, baking soda and salt. Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough – the batter will be lumpy and bubbly, and that’s just the way it should be. Stir in the raspberries. Divide the batter evenly among the muffin cups. Sprinkle muffins with almonds.
Bake for 22 to 25 minutes. When fully baked, the tops of the muffins will be golden and springy to the touch and a thin knife inserted into the center of the muffins will come out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.
Other Similar Recipes:
Apple and Carrot Bran Muffins
Blueberry Quinoa Pecan Muffins
Maple Spice Muffins
Swedish Rye Limpa
One Year Ago: Strawberry Scones
Sukaina says
April 18, 2011 at 5:23 amI love muffins that have a perfect domed appearance like yours. Wouldn’t mind one….or two right now!
ansoiwhisper says
April 18, 2011 at 5:23 amthey look delicious. I must try this recipe now that raspberries are so sweet and everywhere.
Have a wonderful day!
Molly says
April 18, 2011 at 5:52 amThese look lovely. Absolutely lovely.
Amanda says
April 18, 2011 at 7:51 amThese look wonderful! So glad you played along, it’s been such fun checking out everyone’s recipes!
Holly says
April 18, 2011 at 8:23 amI love those muffins and love what you did with them! I can’t wait to try this version now. Beautiful!
carolinaheartstrings says
April 18, 2011 at 10:35 amWow does that look great. Awesome pictures.
Splendid Willow says
April 18, 2011 at 12:24 pmHi my friend – I am waiting for my delivery! (:
Ledsen att jag inte hann med cch ringa dig – men jag taenker paa er !
Warm hugs
Mon
marla says
April 18, 2011 at 6:08 pmLoving the idea of these healthy little buttermilk muffins with all those raspberries poking through.
Tami says
April 19, 2011 at 9:09 amI love fresh raspberries. I bet the combo of orange and raspberry is delish!
Juliana says
April 19, 2011 at 12:43 pmOh! Orange and raspberries in a muffin…they sure look great and so pretty. These would be great at anytime. Lovely pictures. Have a great week ahead 🙂
Becs says
April 19, 2011 at 1:07 pmI love the fact you’ve swap processed sugar for more natural sources of sweetness. Mmmm, delish!
Maddie says
April 20, 2011 at 6:27 pmWhat a cool idea, Ewa—and the results don’t look half-bad, either! 😉
Maris (In Good Taste) says
April 21, 2011 at 2:32 amCraving these delicious muffins. Love the fresh raspberries!
Nami @ Just One Cookbook says
April 22, 2011 at 2:54 pmBeautiful pictures and delicious cupcakes… I really enjoy your photography and wish that I can have a piece of those cupcakes. I like orange (anything citrus) in the sweets and I’d love this!
cooking rookie says
April 23, 2011 at 7:18 pmSuch nice muffins! Yum! I have never added buttermilk before, this is certainly worth a try!
By the way, I also joined the secret recipe club this month, so see you there 🙂
Magic of Spice says
April 25, 2011 at 1:01 pmI love the sound of this combination…raspberry and orange must be delightful and they look gorgeous 🙂
deeba says
April 25, 2011 at 5:07 pmOoooh I absolutely love the look of these Ewa…great dome and perfect flavours. Fruit in bakes never fails, and this one is a winner! GREAT pick!
Megan says
May 3, 2011 at 7:40 amRaspberries are my favorite and I’ve been thinking about muffins lately. I sure could like one of these!
stephanie says
May 3, 2011 at 11:57 amWow! How elegant looking!
Maria says
May 3, 2011 at 2:09 pmSuch pretty muffins!
Alison @ Ingredients, Inc. says
May 3, 2011 at 2:34 pmThese look great! Love getting your blog
Amber | Bluebonnets & Brownies says
May 5, 2011 at 9:43 amThat is one absolutely gorgeous muffin. I love how light and crispy it looks.
Alessio says
May 18, 2011 at 2:15 pmJust had the first raspberries of the season (it has been unusually dry here..), some orange segments where in the bowl as well… I wish I had one of these muffins on the side 😀
Suzanne says
May 29, 2011 at 8:15 pmMaking these in the morning. Can’t believe it has taken me this long! I can almost taste them now. YUM!!
Delishhh replied: — May 31st, 2011 @ 6:43 am
Suzanne – Hope you had a great weekend – so i am very curious how did it turn out!
Suzanne says
May 31, 2011 at 8:00 amThey were fabulous! So, I didn’t have an orange, so I used some orange marmalade and a little lime juice. I also didn’t have any applesauce, so I used Greek yogurt. My family couldn’t get enough! We finished up the last couple of muffins at breakfast this morning. Next up – BLACKBERRIES! I have some in the refrigerator now and since we are out of the Raspberry Muffins, I think it is time for more. 😀 Most excellent recipe! Thanks from the whole famdamily!
Delishhh replied: — May 31st, 2011 @ 8:14 am
Suzanne – oh greek yogurt and orange marmalde sound like awesome substitute for any muffin recipe. Just made me think of http://delishhh.com/2010/12/02/brioche-cinnabun/ that i made a while back and had orange marmalde in it and was sooo good. Let me know what you make with those blackberries 🙂 Have a great week!
Karina Fuentes says
December 13, 2011 at 3:45 pmGREAT pick! This is a great looking loaf and incredibly delightful french…