Executive Chef Philippe Olivier Robles shares an exquisite culinary creation.
“This is a lighter, healthier recipe; I am using olive oil as a alternative to butter”
Raspberry Lemon Pecan Muffin
Butter, for greasing the muffin cups (unless using cupcake liners)
1 Â½ cups Whole Wheat flour
Â¾ cup sugar, plus 1 tablespoon for topping
2 teaspoons baking powder
Â½ teaspoon baking soda
Â½ teaspoon salt
1 large egg
1 cup buttermilk
Â¼ cup olive oil
1 Â½ teaspoon grated lemon zest
2/3 cup fresh raspberries or frozen (unthawed)
Â¼ cup chopped pecans, toasted
1-Preheat the oven to 375Â°F.
Butter 12 standard size muffin cups or line them with cupcake liners.
2-Place the flour, Â¾ 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 two-thirds 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 to 25 minutes.
5-Place the muffin pan on a wire rack and let the muffins cool for about 10 minutes
before removing them from the muffin pan.
*Makes 12 standard size muffins