Raspberry & White Chocolate Honey Almond Meal Muffins

Raspberries. White Chocolate. Honey. Almonds. I’m not sure it gets much better than that. I’ve been craving raspberries for a few weeks, I finally caved & bought a most definitely not in season basket full at the grocery store. I don’t regret it one bit.

I've had a string of kitchen misses lately. I’ve made dry cookies, cupcakes with much too heavy frosting, and cornmeal muffins I spat out after one bite (which never happens! they were bad enough to justify my gross actions.). As soon as these came out of the oven, I picked at a corner of one and popped it into my mouth while it was still piping hot. I knew instantly I had a hit on my hands, even as I did a little "this is too hot, why I'd do that!" dance while fanning frantically at my mouth.

These are best if you use good quality white chocolate, not that candy-making kind you find in the baking section at the store. The white chocolate is what sweetens these up, as there’s no sugar & only a little bit of honey in the batter. I like to mix most of the raspberries in but leave a few to press into the tops before I bake them. Enjoy. :)





Raspberry & White Chocolate Honey Almond Meal Muffins
adapted from Roost
Makes 8 muffins

        2 cups finely ground almond flour*
       1/2 tsp salt
   1/2 tsp baking soda

2 eggs
    1/4 cup melted butter
    1/4 cup honey
1/2 cup chopped white chocolate
3/4 cup fresh raspberries


Mix dry ingredients in a bowl. Mix wet ingredients in a bowl. Combine wet and dry until well incorporated. Gently mix in white chocolate & raspberries Pour into lined muffin tins. Bake for 25-30 minutes at 350F (or until golden brown).

*you can buy pre-ground almonds or make your own.