Orange Raspberry Muffins
This summer was a pretty weird one weather wise. Since it rained almost everyday my garden was thriving! It was luscious and green, but due to the lack of hot days nothing was ripening. So, when I left for school I gave my mom one task, to look after my garden. I even sent here reminders via text. She looked after it to the best of her ability. As you all know, this September has been unseasonably hot. Last week it was 40 degrees! This weather has been fantastic for my garden because now everything is ripening. When I returned home the other day I went out to check on my garden and was absolutely shocked. There was so much to be harvested it was insane! I picked about 40 Roma tomatoes, a basket of cherry tomatoes, around 12 or 13 cucumbers and two baskets of raspberries. Also, I have about ten pounds of Swiss chard and I am trying to figure out what to do with it, got any suggestions?
When I was little my grandma used to make the most delicious raspberry muffins. They were supper moist, sweet and also a bit sour at the same time. Yesterday when I harvested all those raspberries my first thought was that I wanted to make muffins. Of course these muffins are not the same as the one my grandma used to make. Her’s were filled with wheat, butter and sugar, which my stomach is not a fan of. So here is my spin on my grandma’s classic recipe. This version is vegan, but a regular egg can be used in place of the chia egg listed in the recipe.
As I am writing this the muffins are baking in the oven and they smell so good! Let me know if you give them a try.
Orange Raspberry Muffins
- 1/2 cup coconut sugar
- 1/3 cup coconut oil melted
- 1 teaspoon vanilla
- 1 tablespoon chia seeds
- 1 cup almond milk
- 2 teaspoons lemon juice
- Zest + juice orange
- 1 1/3 cups buckwheat flour
- 2/3 cup almond meal
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- pinch sea salt
- 1/2 teaspoon cinnamon ground
- 1 1/2 cups fresh raspberries
For the Buttermilk
Measure out one cup of almond milk. Stir in the lemon juice and leave to sit for 10-15 minutes.
For the Chia Egg
In a small bowl mix the chia seeds with 3 tablespoons of water. Leave to gel for 10-15 minutes.
For the Muffins
Preheat the oven to 350ºF. Grease a muffin pan with coconut oil or line with muffin liners.
In a large bowl whisk together sugar, oil, vanilla, chia egg (or regular egg), "butter milk", orange zest and juice. Set aside.
In another bowl, stir together the dry ingredients until combined. Pour into the wet ingredients and mix until fully incorporated.
Fold in the raspberries. Transfer the batter to the prepared muffin pan, filling each hole to the top. Bake for 20-25 minutes or until a toothpick comes out clean.
Cool in the muffin pan for at least 5 minutes before removing. The muffins will keep for 5 days in an airtight container on the counter.