Lazy Sundays are just the best. My idea of a lazy Sunday would include some (or all) of the following: sleeping in, a trip to the farmer’s market, brunch with friends, watching football (GO HAWKS!) or movies, baking or cooking, a nap, a walk around Greenlake, reading a new novel……I could probably go on and on.
Seattle got a little taste of the fall this weekend with crazy windstorms, rain, and power outages galore. With the weather still crisp this morning, it meant one thing….today was going to be a lazy Sunday:
- I would take a trip to the farmer’s market all the while sporting tall brown leather boots and a scarf
- Bake something delicious for the week
- Snuggle up with a good book and a mug of tea in the afternoon
Knowing that berry season is just about over and Fall is just around the corner, I was inspired to pick up some local raspberries during my trip to the Ballard farmer’s market. However, I knew that I wasn’t looking to add these to yogurt or throw them into a smoothie. No, these raspberries had to be made into something warm and “Fall-like”. Summer berries + Fall inspired food = A delicious berry muffin.
Over the last year, I have been exploring fun ingredient substitutions for my recipes. In this recipe, the subtle nutty flavor and higher protein contents of the almond meal offers a pleasant alternative to classic all-purpose flour. I chose to use yogurt instead of oil/butter, simply because I knew the eggs and almond meal would offer enough fat; while the yogurt would give the desired moisture one looks for in a muffin.
Hope you enjoy!
Raspberry Lemon Yogurt Muffins
- Servings: 12
- Time: 30-35mins
- Difficulty: easy
- 2 cups almond meal/flour
- 3 large eggs
- 6 oz container of plain Greek yogurt (1% or 2%)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 3 Tbsp raw honey
- 1/3 cup fresh lemon juice + zest of 1 lemon
- 1 tsp vanilla extract
- 1/8 tsp salt
- 1 cup fresh raspberries
- Preheat oven to 350 degrees Fahrenheit. Place paper muffin liners in a 12 cup muffin pan.
- In a medium to large bowl mix the almond meal, baking soda, baking powder, and salt.
- In separate large bowl, whisk the 3 eggs. Add the Greek yogurt, lemon juice, honey, and vanilla. Mix until smooth.
- Gently mix the dry ingredients into the wet ingredients.
- Fold the raspberries into the batter, trying not to break the berries.
- Using a 1/3 cup measuring cup, scoop the batter into the muffin pan cups. The batter should be even with the top of the muffin liner.
- Bake for 20-25 minutes. Insert a toothpick into the center of a muffin. If the toothpick comes out clean, the muffins are done baking.
- Carefully remove the muffins from the pan and let cool on a wire rack.