Ingredients
- 2 1/2 cups Bluebird Einkorn Flour or Einkorn Baking Mix
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 2 teaspoon baking powder omit if using einkorn baking mix
- 1/2 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon salt omit if using salted butter
- 1 1/4 cup frozen raspberries
- 2 teaspoons flour for tossing raspberries
- 1 1/2 cup buttermilk
- 6 tablespoons butter melted (can use salted, but omit salt in recipe)
- 1 tablespoon fresh thme leaves picked & briefly chopped
- 3/4 teaspoon vanilla
- 1/2 lemon zested
- Coarse sugar for topping
Methods
- Preheat oven to 400 degrees.
- Grease a 12-cup muffin tin with canola spray.
- In a small saucepan melt butter until it foams, remove from heat and add thyme leaves, and set aside to cool slightly.
- Sift together the baking powder, flour, cinnamon, allspice & stir in both sugars.
- In a separate bowl, toss frozen raspberries with 2 teaspoons of flour to coat. Set aside.
- Combine vanilla, lemon zest, & buttermilk. Pour buttermilk mixture into the dry mix, add melted butter and thyme, and stir gently with a rubber spatula.
- Gently fold in frozen raspberries until raspberries are fully incorporated into the batter.
- Heap batter into prepared pan and sprinkle tops with coarse sugar. Bake in a preheated oven for 25-30 minutes until muffins are nicely colored.
- Leave in the pan to cool for 5-10 minutes and depan onto a wire rack. The muffins will keep in an airtight container for 2-3 days at room temperature or longer in the refrigerator.
