It’s been fruit, fruit, fruit and more fruit lately.  I think I’m ready for spring and summer.

This Raspberry-Orange muffin recipe and photo come from Driscoll’s.  They are quite orange-y tasting which set them apart from other orange muffins I’ve had in the past (which have tended to be more orange colored than orange flavored).

Raspberry – Orange Muffins
My oh-so-typical substitutions: Whole wheat flour instead of all-purpose flour; walnut oil instead of canola oil; plain yogurt instead of sour cream.

1            6 ounce package Driscoll’s raspberries
1 ¾        cups whole wheat flour
1 ½        teaspoons baking powder
½           teaspoon baking soda
½           cup plain yogurt
½           cup packed brown sugar
¼           cup walnut oil
2-3         teaspoons grated orange zest (about 1 orange)
¼           cup orange juice
1            large egg

1. Preheat oven to 375 degrees F.
2. Line a muffin tin with 10 paper liners or coat with cooking spray.
3. Rinse and drain berries. Pat dry with paper towel.
4. Stir together flour, baking powder and baking soda in a small bowl.
5. Combine sour cream, brown sugar, oil, zest, juice and egg in a large bowl. Stir in flour until partially moistened.  Add raspberries and stir in gently until evenly mixed.  Do not over-stir.
6. Divide batter evenly between muffin cups, filling each about ¾ full.
7. Bake 20 minutes until golden brown and toothpick inserted comes out clean.
8. Cool in pan 5 minutes.  Serve warm or remove and place on wire rack to cool completely.