I’m really excited to share this recipe with you today for 2 reasons. 1 – it came out absolutely perfect the first time I tried it. 2 – I love to bake seasonally and this recipe totally fits the bill.
For those of you who don’t follow me on Instagram, you might not know that I really love celebrating in the ways our ancestors did – living and cooking seasonally, celebrating the earth and all her mysteries as she moves through the seasons. I feel a particular affinity to Celtic/Gaelic traditions and their first harvest festival is coming up on August 1st. This first harvest festival is called Lughnasadh and is followed by 2 more as the people living off the land would celebrate successful bringing in of the harvest and show appreciation for all that the earth had given them.
While I don’t have the space (or climate) here in Hawaii to plant very much, I do have a few little plants. Rosemary is one of them and that herb features in today’s recipe. The rest of the main ingredients, raspberries and hazelnuts, are also abundant during this time of year. I hope you enjoy this recipe as much as we do! And if you feel so inclined, maybe express your gratitude to our beautiful planet and all of the abundance that surrounds us. ♥
Ingredients Yield: 1 dozen muffins
- 2 cups organic unbleached all purpose flour OR white whole wheat flour
- 1/2 cup packed light brown sugar
- 1/4 tsp sea salt
- 1 tbsp baking powder
- 1/4 cup organic extra virgin olive oil
- 1 large egg, beaten
- 3/4 cup unsweetened non-dairy milk of your choice OR just use water!
- 1 tsp vanilla extract
- 1 cup raspberries (1 – 7oz package), rinsed
- 1/2 cup chopped roasted hazelnuts
- 1/2 tbsp fresh diced rosemary
- Preheat oven to 400°F
- Prepare muffin tin or line with cupcake liners.
- In a large bowl, whisk together dry ingredients, flour through baking powder.
- Add in all wet ingredients, olive oil through vanilla; stir until well incorporated.
- Gently fold in raspberries, nuts, and rosemary.
- Drop by heaping 2 tablespoon-full of batter per muffin cup. If you have any extra batter left, just add to the cups, making them as equal as possible.
- Place into preheated oven and bake for 15-18 mins or until golden brown, rotating pan halfway through. I’ve found that 18 minutes was perfect in my oven. To check for doneness, insert a butter knife or toothpick into the largest muffin, making sure it comes out clean.
- Allow to cool in muffin tin about 10 mins, then run a butter knife around the edges of each muffin and turn them out onto a cooling rack. If you used cupcake liners, don’t run the knife around the side, just pull them out gently.
- Store in an airtight container on the counter for up to 3 days – if they last that long!
- I know hazelnuts can be a bit pricey. They’re $13/lb here in Hawaii. When we were back in FL last month visiting I picked up a 1lb bag at Trader Joe’s for $8-$9. With that being said, roasted almonds can be a nice substitute. I think the crunch level of hazelnuts and roasted almonds are pretty similar and they add a nice texture to the muffins. Pecans and walnuts can be a bit soft, just a thought. Or, if you need to, leave out the nuts all together!
- I haven’t tested this recipe with whole wheat flour (or white whole wheat flour), but it should work just fine. Just be aware that you might need to add in an extra splash or two of water or milk if your batter seems a bit dry. Whole wheat flours absorb much more liquid than all purpose.
- Fresh rosemary really makes this recipe pop and I don’t recommend switching to dried. For one thing, dried rosemary is super woody and realistically the leaves need to be ground down into a powder with a mortar and pestle. Secondly, that bright, fresh flavor will be missing if you use dried. BUT, if you really don’t want to buy fresh rosemary and can’t get any from your neighbor or find some growing wild, use just 1 teaspoon of dried rosemary.
- I used water for the liquid in this recipe and it was just fine. The bright flavors of the raspberries and rosemary really make the muffins pop and it doesn’t need the creaminess or fat of milk to make it work.
That’s it! I really hope you all enjoy this recipe. I really loved developing it and eating the muffins! They were gone in less than 24 hours at my house. Hopefully they’ll last a little longer for you 😉