Good Monday Morning!
We had a really nice weekend at home. It was almost 50 degrees on Saturday so we took advantage and spent most of the day outside. I got the car cleaned out and played a little fox and goose in the snow with my Ollie. Not sure if we had the rules down, but we had fun.
Jason got me a cookbook awhile back (the guy sure knows the way to my heart) and it is seriously one of my all time favorite cookbooks, which is saying a lot. Not only are the recipes mouth watering, the story behind it is what makes it so good. The author and baker at Huckleberry (a bakery in Santa Monica) basically lets us in on a typical day for her at the bakery. She then shares the recipes as she tells her “day in the life of”, hour by hour. So good!
When I get a new cookbook, I usually read it all the way through and then go back through the recipes. Not this time. I had to make the Raspberry Vanilla Muffins immediately. I tweaked them a bit to make them a little healthier and they were a hit.
Butter, butter and more butter!
Not only is the cookbook a good read with great recipes, it’s pretty 🙂
I don’t always have buttermilk on hand. You can add a squeeze of lemon juice to the whole milk and let it sit for a few minutes as a substitute.
I’m sure fresh berries would be better, but living in South Dakota, you can’t get your hands on good fresh berries a lot of the time – especially mid February. I used a mixture of frozen blueberries and raspberries. I think there might have been a few cherries in there too.
These were delicious the morning they were made. But they actually might have even been better the next day. I think the vanilla might have settled in a bit.
*You’d think I was getting paid for talking up the cookbook. I am not. I just really love it 🙂
- 1¼ cup organic whole wheat flour
- 2 T brown rice flour or gluten free flour blend
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup of coconut sugar or sucanat
- ½ tsp celtic sea salt
- 1 cup + 1T unsalted cubed butter, at room temp
- 2 eggs
- 3 egg yolks
- 2 T vanilla extract
- 3 T buttermilk
- 1½ cups mixed berries
- Heat oven to 375.
- Line muffin tins with liners.
- In a mixing bowl, mix both flours, baking powder, baking soda, sugar, salt and butter at low speed until it is lumpy, but coming together.
- Slowly add the eggs, egg yolks, vanilla and buttermilk, until just combined.
- Make sure everything is incorporated.
- Fold in the berries.
- Fill the muffin cups ¾ the way full and sprinkle with raw sugar.
- Bake approximately 20 minutes or until they are done.