Raspberry Pecan Muffins

I got this recipe from my Food to Live By cookbook.  Everett*, my little one, has eaten all but two of these muffins in the past 24 hours or so. To say he loves them is an understatement. (That's his little paw in the photograph.)

{makes 12 standard size muffins}

ingredients:

butter (for greasing muffins cups unless you are using cupcake liners)

1 1/2 cups of whole wheat pastry flour

3/4 cup sugar, plus 1 tablespoon for topping

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 large egg

1 cup buttermilk

1/4 cup of canola oil

1 teaspoon grated lemon or orange zest

2/3 cup fresh raspberries (or frozen, unthawed & unsweetened)

1/4 cup chopped pecans, toasted

1. Position a rack in the center of the oven and preheat the oven to 375 degrees F.  Butter 12 standard size muffin cups or line them with cupcake liners.

2. Place the flour, 3/4 cup of sugar, baking powder, baking soda, and salt in a large bowl and whisk to combine well. 

3. Place the egg, buttermilk, oil, and zest in a small bowl and whisk to combine well.  Add the egg mixture to the flour mixture and stir with a rubber spatula until just combined.  Gently fold in the raspberries and pecans.  Do not overmix the batter or the muffins will be tough.  Spoon the batter into the prepared muffin cups, filling them 2/3 full.  Sprinkle the remaining 1 tablespoon of sugar evenly over the batter. 

4. Bake the muffins until they are golden brown and a toothpick inserted in the center of one comes out clean, 20 - 25 minutes.

5. Let cool for 10 minutes.

*names have been changed to protect the innocent