Daniel and I just got back from four days in NYC and as usual, I ate my way through the city! We saw brothers and sisters, as well as some of my friends who live in the city. Thankfully, we had a few of these muffins left to bring for as a snack for our train ride up.
These muffins have been a LONG time coming. I made them way back when I was living in Mexico, and felt they needed a few more changes before sharing them with you all. Although you could easily use frozen berries, I wanted to post this recipe during berry season since I think fresh raspberries are great in these muffins.
I highly recommend using a mix of white and whole wheat flour in these muffins since 100% whole wheat would make them rubbery and earthy tasting. I also don’t think you can go wrong with adding more goat cheese, raspberries and pistachios. Once you’ve got the dough down, the rest is much more flexible.
For the next week or so, I’ll be eating as many salads as I can, and making a few recipes for the blog that I can’t wait to share with you!
- ¼ cup chopped roasted and salted pistachios
- ½ cup crumbled goat cheese
- ½ cup fresh or frozen raspberries
- 2 large eggs, lightly beaten
- 1 cup skim milk (or unsweetened almond milk, or higher fat content milk)
- 1 tablespoon olive oil
- 2 cups flour (1 and 1/2 whole wheat, 1/2 all purpose flour)
- 4 teaspoons baking powder
- 1 teaspoon salt
- top with: 3 tablespoons chopped pistachios and 1/4 cup crumbled goat cheese
- Preheat oven to 400 degrees F.
- Add pistachios, goat cheese, raspberries into a medium bowl. Whisk eggs and milk together and pour on top of pistachio mixture. Toss the ingredients together gently to combine and set aside.
- Whisk flour, baking powder and salt together. Pour wet mixture over dry and toss gently to combine, but don’t overmix.
- Fill each muffin tin 3/4 of the way full with batter and top with 3 tablespoon chopped pistachios and 1/4 cup crumbled goat cheese.
- Bake for 15-20 minutes or until tops are golden brown and edges begin to pull away.