Raspberry & Lemon Curd Muffins

Raspberry & Lemon Curd Muffins
Original Recipe by Miss Jolie Ann

Hi everyone!

It's the beginning of raspberry season in Portland. My raspberry patch still has a ways to go until it's ripe enough for eating. I picked up 2 baskets of raspberries from the east bank farmer's market on Thursday-one red, one yellow. The red raspberries were not quite ripe, still pretty bitter. Unfortunate. The yellow's were sweet and delicious. Today I'm enjoying a relaxing "pajama's" day staying in relaxing, reading. So I decided to whip up this muffin recipe to use the yummy raspberries. I created this recipe with all ingredients I happened to have on hand this afternoon. Including the shining star--homemade lemon curd given to me for Christmas by my friend Jemae. I think the sweet & tart lemon curd nicely compliments the raspberries. Enjoy!

In Health,
Miss Jolie Ann

Raspberry & Lemon Curd Muffins
Makes 1 dozen muffins

1 cup whole wheat flour
1/2 cup spelt flour
1/4 cup cornmeal
1/4 cup rolled oats
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
1/8 tsp all spice
2 brown free-range eggs
1 cup butter, melted OR 1 cup canola oil
1 tsp vanilla
1/2 cup lemon curd
1 cup unsweetened plain soymilk
2 cups fresh raspberries

1. Preheat the oven to 400 degrees and grease a muffin pan.
2. Combine the dry ingredients in a large bowl. Stir well until combined.
3. In a smaller bowl combine the eggs, butter & vanilla. Mix well. Add the lemon curd and stir. Add the soymilk and stir.
4. Add the wet mixture to the dry ingredients in the large bowl. Stir until everything is just mixed. Add the raspberries and stir to fold them into batter.
5. Fill muffin tin with about 1/4 cup batter to each muffin.
6. Bake at 400 degrees for approximately 20 minutes until muffins are brown on the top and a toothpick inserted comes out clean.

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