A little while ago, I promised a recipe for the perfect combination of fruit: orange and raspberry, wrapped up in an adorable tart little muffin.
I love breakfast muffins! They are the sneakiest way to eat dessert for breakfast, but in a perfectly acceptable way. These cute little muffins are moist, a little tart and a little sweet, cakey and melt straight through your taste buds.
Orange Raspberry Muffins
½ cup butter
½ cup buttermilk
Juice and rind from one orange, or ½ cup orange juice
Melt together until smooth and warm
*Tip: The best way to juice an orange is to fold it inside out, and squeeze it dry! that is, of course, when you don't feel like getting out your juicer
Stir 1 cup white sugar into mixture until dissolved
Let cool just slightly, then whisk in 1 egg and 1 teaspoon vanilla
2 cups flour
2 teaspoons baking powder
1 ½ cups whole raspberries (if frozen, they won't break up as much)
Line muffin tin with liners, or grease liberally
Spoon ¼ cup batter into each cup
Bake at F350°, 15-20 minutes
Remove from pan, and cool on wire rack
*Tip: Grease ¼ measuring cup with oil prior to spooning batter, batter will then drop right out of cup and eliminate the need for scraping and leveling
These muffins can easily be made vegan: Simply omit the egg, substitute water or more juice in place of the buttermilk, and oil in place of the butter!
What is your favorite breakfast treat?