Hi ladies!

I LOVE BAKED GOODS. I’m not a big Twinkie fan, although I know many who were ready for a major mental breakdown if they had gone away. Thankfully, it looks like this chemically enhanced, sugary snack shall be saved.

I try to eat as healthy as possible but I do like sugar and sometimes, a little in a muffin is not going to kill you. These muffins are delicious and packed with my favorite fruit – raspberries. They are perfect for a quick breakfast on the go or as an accompaniment to a nice egg breakfast.


6 oz raspberries

¼ cup Hazelnuts, chopped fine

6 tablespoons butter, at room temperature

1 ¼ cup sugar

2 eggs

2 cups flour

½ tsp salt

2 tsp baking powder

½ tsp ginger

¼ tsp cinnamon

½ cup milk

1 tbsp. yogurt

1 tsp. lemon zest



Oven 375

Grease a muffin pan

Cream butter and sugar together till very creamy.

Add eggs and mix till fully incorporated. Add yogurt and lemon zest.

Sift flour, salt, baking powder, ginger and cinnamon together. Add to butter mixture alternating with the milk.

Gently stir in raspberries and hazelnuts.

Fill muffin cups ¾ full. Sprinkle turbo or other larger sugar crystals on top.

Bake 30-35 minutes. Cool 20 minutes before serving.


Makes 12 muffins