Raspberry semolina muffins..so spring!

I cant believe it has been a month since the bake sale and here I am. The past month has gone by at warp speed! We had my parents visiting us for about 2 weeks which included several family dinners and my brother's graduation! woo-hoo!! Kudos to him for graduating from USC! :)

My baking has been fairly less mainly because we have been eating out way too much..time to dial down the crazy, but I just couldn't miss out on participating in the monthly #baketogether challenge. 

It was the perfect timing since my parents got to experience my baking and this month's recipe for Cornmeal Buttermilk Muffins is pretty much the recipe I use every time I want to make healthy muffins. But instead of using cornmeal I tend to use semolina which gives the same kind of texture but is made from rice/wheat.

Here are the modifications I made to the basic recipe:

1 cup chopped raspberries
3/4 cup all purpose flour
1/3 cup wheat semolina
3 tbsp sugar
2 tbsp honey

2 tsp baking powder
1/4 tsp table salt
1 tsp lemon zest
1/2 cup yogurt, at room temperature
1 large egg, at room temperature
3 tbsp canola or vegetable oil
1/2 tsp pure vanilla extract

Follow the same directions as mentioned in the original recipe. I only got a couple of snaps of these muffins, with family around these were gone by the next evening. I did pack a couple and gave it to my parents for their trip and felt super glad that I could share my baking joy with them.

Oh and another thing that I am super excited about is my first set of plants! I have planted tomato, chili, basil and cilantro. So far the tomato bears lots of flowers and I hope to get some fruit soon but my chili has given me a good amount of hope, I got my first big chili! Look..

..until next time..have fun!