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!