CAKE MUFFINS WITH RASPBERRIES AND NUTS

1 1/2 cups unbleached, all-purpose flour, divided use
2/3 cup fresh red raspberries (see cook's notes)
1/4 cup chopped pecans or almonds, toasted
3/4 cup, plus 1 1/2 teaspoons granulated sugar, divided use
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg, lightly beaten
1 cup buttermilk
1/4 cup canola oil or light olive oil
1 teaspoon finely grated orange zest

Position a rack in the center of the oven, and heat the oven to 375 degrees F. Lightly grease bottom and halfway up the sides of 12 standard-size muffin cups.

In a small bowl, gently toss 1 tablespoon of the flour with the raspberries and nuts. Set aside.

In a large bowl, combine remaining flour, 3/4 cup of the sugar, baking powder, baking soda and salt.

In another bowl, combine the egg, buttermilk, oil and zest; whisk to combine. Add the egg mixture to the flour mixture and remaining ingredients, folding together with a rubber spatula just until combined.

Scoop the batter into the prepared muffin cups, using approximately a hefty 1/4 cup of batter and filling them 2/3 full. Sprinkle the remaining sugar evenly over the muffins.

Bake until golden, and a toothpick inserted in the center of one comes out clean, 20 to 25 minutes. Remove immediately from the pan, and place the muffins on a wire rack to cool.

*Frozen, unsweetened (unthawed) raspberries may be used if fresh are not available, or the cost is prohibitive. Drain raspberries well in colander.

Makes 12 muffins
Adapted recipe by Bev Shaffer
Source: Cleveland Plain Dealer, April 18, 2007