Tim Horton’s Fruit Explosion muffins are amongst Corey’s favourite muffins, but the time it takes to stop (Corey leaves at 4am and he doesn’t have the time to make any extra stops) and get them, along with the daily cost make them a rarity. In an attempt to fill that craving and give Corey as much time in bed as possible, I went in search of something equally yummy.
Then I discovered this Lemon Raspberry muffin recipe. We had raspberries we picked last year frozen in the freezer and I loved how flexible it was. I did a little tweaking with the ingredients that were in my fridge, I’ve got those in the recipe below and whipped them up in no time.
I may also have eaten
a muffin’s worth of batter one tiny lick of batter and it forecasted a “Mmmmm, oh my MMmmm moment”.
When they were baked and finished, the results were perfect! Corey loves them, and they disappeared rather quickly. A word of warning, they do mold quickly which attests to the fact that they have fresh ingredients and no preservatives, so I keep the extras in the freezer. Either take them out the night before you need them or pop them in the micro for 15 seconds. They are gooey (so I use muffin cups) and yummy and waaaay better than Timmy Ho’s!
- 1 Cup Unbleached All-Purpose Flour
- 1 Cup Whole Wheat Flour
- 3/4 Cup Granulated Sugar
- 3 tsp Corn & Wheat Free Baking Powder**
- 1/2 tsp Salt
- 1/2 Cup Vanilla Greek Yogurt
- 1/4 Cup Cream
- 1/4 Cup Vanilla Coconut Milk (from the dairy section NOT in the can)
- 1/2 Cup Vegetable Oil (you can sub applesauce but it does affect flavor)
- 1 Large Lemon - Juice and Zest - approx 3 tsp of juice
- 2 Large Eggs
- 2 Cups Raspberries (frozen keep their shape better, or whip them into pieces for pretty colors)
- Pre-Heat oven to 400 degrees
- Whisk together sugar and wet ingredients, including lemon juice and set aside
- In a large bowl combine dry ingredients, adding the lemon zest last
- Make a well in the center of the dry ingredients and add contents of wet bowl
- Stir only until combined. DO NOT over beat or your muffins won't be light and fluffy
- Gently fold in Raspberries - if frozen keep frozen until adding
- Line 12 muffin cups and fill until approx 3/4 full
- Bake for 20-25 minutes or until golden brown on top
- Remove from the oven, allow to cool 5 minutes in pan, then remove and let cool on a cooling rack the rest of the way
- These muffins freeze very well
- **The Corn and Wheat free Baking Powder is essential in getting a great rise out of your muffins. It rises better than the regular baking powder. It can be found in health food stores and the "natural" section of many large chained stores.