Thursday, July 5, 2012

Raspberry & Blueberry Muffins

Since Gudiya wanted to bake something with "Red, White and Blue" theme for the 4th of July, I decided to make Raspberry & Blueberry Muffins that I had bookmarked from the Prevention Healthy Woman. Gudiya would have loved a sheet cake with red, white and blue frosting but I wanted something tad bit healthier!

Raspberry & Blueberry Muffins
From Prevention Magazine

Mix dry ingredients
 1 3/4 cup All Purpose Flour
1/2 cup Almond Flour
1/2 tsp salt
1/4 cup ground flax seeds/flax powder
4 tsp baking powder
1 tsp lemon zest (optional)

2/3 cup Fresh raspberries
2/3 cup Fresh blueberries

Whisk wet ingredients
1 cup 2 % milk
2 large eggs
2/3 cup sugar
1 tsp vanilla extract
1/3 cup Almond oil

1. Mix all the dry ingredients. Add berries, stir to coat and set aside.
2. Preheat oven to 400 F.
3. Whisk wet ingredients.
4. Add wet mixture to the dry mixture and fold in gently without breaking the berries.
5. Line the muffin pan with paper liners. Pour the batter.
6. Bake for 20-24 minutes. Cool for 5 minutes on rack before serving.
7. Enjoy!

Note -
1. Use fresh berries.
2. Do not over mix and break the berries.
3. This recipe makes 12 muffins. I used mini muffin pan. It gave me 24 mini muffins and a loaf.
4. The original recipe does not call for the lemon zest. I like to add it in my baking.


Print Page


LinkWithin Related Stories Widget for Blogs