Raspberry Poppyseed Muffins

Here’s another recipe for muffins that we liked a lot. I have always loved lemon poppyseed muffins. The tartness of the lemon plays off of the poppyseeds so well. But it’s nice to have a change as well. Here the raspberry plays the part of the tart lemon, and add it’s own beautiful flavor to the muffin.

I used part millet flour in these muffins because I personally love millet flour in baked goods. It adds a lightness to the finished product and a very delicate flavor. It is also great for you! But you can use whatever flour combination you like. If you use whole wheat, I would recommend that you use pastry flour for the best results.

Once again, done as the recipe calls for below, this muffin is dairy free. But you can easily make with dairy by substituting the water and lemon juice with buttermilk. I would increase the amount of buttermilk to two cups. For some reason, I have found that you don’t need as much liquid with just water. You can also use melted butter for the coconut oil. I hardly notice the absence of milk in this recipe, except that it gets dryer faster, so either up the oil content to keep it more moist, or eat fresh out of the oven. Coconut milk could be an option too, but right now I am rationing out my cans (they are a little spendy), so if I can do without I will!

Raspberry Poppyseed Muffins
Makes 18

31/2 cups of whole grain flour (I used 1 1/2 cups of millet flour and the rest whole wheat pastry flour)
1 1/2 cups of water
2-3 tablespoons of lemon juice
1/4 cup of maple syrup
1/3 cup of coconut oil

The night before, mix the above ingredients in a bowl, just until combined. Let sit on the countertop or other warm place overnight. This is what my batter looked like at this point.

The next morning, preheat the oven to 400 degrees, grease your muffin tins and add in the rest of the ingredients.

1/1/2 cups of raspberries (I used frozen)
2 eggs, beaten
3 teaspoons of baking powder
1 teaspoon of salt
2 tablespoons of poppy seeds

Fill muffins tin 3/4 full and cook for 20-25 minutes. Until the muffins are just starting to brown and a toothpick comes out clean, when stuck in the middle of the muffin. Remove to cooling racks, and enjoy.
This post is part of Kitchen Tip Tuesday!

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I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!

Comments

  1. Jennifer says

    Oh, Kimi, they look so good! I will have to try these, but I am hesitant. I really like poppyseed, but my husband must stay away in case he gets a random drug test at work.

  2. Kimi Harris says

    Jennifer,
    I know how that is. My husband is self-employed so that isn’t a problem. But we used to have to be careful with my dad.
    You could split the batter in half
    (after combining everything except the poppyseeds) and add the poppyseeds to only one half.

    Actually the easiest way to do that would be to keep it in one bowl and fill up half the muffins tins with the batter-minus the poppyseeds, and then add half the poppy seeds to the rest of the muffins. Raspberry muffins for him, poppyseed raspberry for you. :-)

  3. Kirstin says

    Kimi,
    those look yummy. The other day I ground my own wheat flour using my Vita Mix. I had bought some wheat berries. It was so fun. My question is, what is the difference between pastry flour and regular wheat flour? Can you get a pastry flour consistency if you grind your own flour?

    I need to read more on soaking grains…I haven’t gotten to that yet.

    I see some millet in the bulk section of our store today. I plan to buy some next shopping trip.

  4. Tully Family says

    I made these before you corrected the typo. Works without eggs! :) They will be better with the eggs though. Kids loved ‘em!

    Enjoying your blog!

  5. Tiffany says

    I have a question regarding soaking in coconut oil-last time I tried this I woke up the next morning to find a hard batter (as the coconut oil resolidified). I had to heat it in the microwave before finishing the batter. How do you combat this? Or have I done something wrong??

    • KimiHarris says

      Hi Tiffany,

      This happens to me too. I just stir it with a firm hand when mixing in the other things. It loosens up with the heat of the stirring action. If your house is really cold, this my be hard to do, but it has worked for me (we keep our house about 65 in the winter). Try to put it in the warmest part of your house (like the laundry room). It will keep is easier to stir.

  6. Veronica says

    I think I haven’t mastered the NT way of making baked goods yet. It seems easy enough, but it hasn’t really worked out nicely for me yet. I used frozen rapsberries for this recipe and the dough turned purple/blue-ish. I also used part kamut flour and part whole wheat pastry flour. They just kind of tasted like plain dough with raspberries in it, not sweet or anything. It may be the kamut flour. I’m not sure that it was the best choice. Like I said, I’m rather new to making baked goods from scratch. Also, in the photo above, the muffins look beautiful; kind of cracked on top with berries showing underneath. Mine were more of a weird mash of berries in and around each muffin. They didn’t look very tasty at all. It’s frustrating because I am usually a pretty good cook and I just can’t seem to master baking the NT way from scratch. Any tips?

    • KimiHarris says

      Hi Veronica,

      These muffins ratios are based off of the Nourishing Traditions ratios of sweetener and oil to flour. After some more experimenting, I’ve found that most people like sweeter and richer muffins. For that reason, some of my later muffins like the pumpkin muffins and the gingerbread muffins are a bit sweeter and a bit more rich too. We find those quite sweet enough, but some friends who use those recipes say they up the sweetener even more! So it’s all a matter of personal taste. As far as keeping the berries from bleeding too much into the dough, add them at the last minute and then very gently mix them in. They may end up a little mushed together, but hopefully not too much.

      Hope that helps a little! Don’t give up!

  7. Veronica says

    I bet they would taste great as is with a little Irish butter or jam. I’ll try again at some point with maybe a little more sweetener and see what that does. Thanks for the tips/info! I really love this site.

  8. Tracy Nicks says

    I made these this morning and the mixed seemed too wet. The end result was doughy and chewy. We all still ate them because the taste was fabulous. I used 3 tbsp. of lemon juice so I’ll try 2 next time. I also used barley and whole wheat pastry flour. Any suggestions for next time?

  9. Natalia says

    I am SO happy with how these turned out. For whatever reason, I am usually disappointed with the muffins I bake which is why I rarely make them and have no go-to recipe. But now I do! However, I did some serious cheating. I am weaning my family to low-sugar, whole grain foods. So to get them (mainly my 5 year old son – my baby, my husband and me are easy) on board I had to make these a sure win. I used 1c millet, 1.5c whole wheat, and 1c wheat flours. And right before baking, I chickened out and tossed in an extra couple T of honey (on top of the .25c syrup.) They turned out BEAUTIFUL! and awesome tasting. (I used frozen raspberries and had to supplement with a few blueberries.) I see that I will easily be able to up the health factor on these over the next few rounds. They were so perfect, I decided to freeze them when cooled and I will heat them up in the oven when we eat them for breakfast or just thaw in fridge overnight. Many thanks!

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