Recipe yields 10-12 Muffins

Ingredients:

2 ½ cup einkorn flour or einkorn baking mix

½ cup brown sugar

½ cup white sugar

2 teaspoon baking powder (omit if using einkorn baking mix)

½ teaspoon cinnamon

¼ teaspoon allspice

¼ teaspoon salt (omit if using salted butter)

1 ¼ cup frozen raspberries

2 teaspoons flour for tossing raspberries

1 ½ cup buttermilk

6 tablespoon unsalted butter, melted

1 tablespoon fresh thyme, leaves picked & briefly chopped

¾ teaspoon vanilla

½ lemon, zested

Coarse sugar for topping

Method

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.