Black Raspberry Muffins

I looked at the breakfast menu...blueberry muffins.  Hmm.  Do I have enough blueberries to make muffins?  I don't think so.  Change of plans are in order, but what do I make????  I notice the last bag of black raspberries in the freezer from last year's picking...they are destined to be part of a spectacular dessert for a dinner for friends in a few days...so can I spare them?  I debated a bit and in the end, decided, yes, I could spare them and I'm SO glad I did because these little muffins were spectacular!

So much oozing raspberry in the muffin that it was staining little fingers long before we got the paints out for art time, but so delicious.  It wasn't my recipe, but one from the Earthbound Farms cookbook, Food to Live By.  It was a gift from one of my daycare families, and I love it.  So many healthy and fresh recipes in one place.



I did change the recipe a bit for what I had on hand and the original called for pecans which I left out.  So, it's close but not exact. :)

Raspberry Muffins

Makes 12 muffins

Ingredients

• 1/2 c whole wheat flour


• 1 c flour


• 3/4 c sugar


• 2 t baking powder


• 1/2 t baking soda


• 1/2 t salt


• 1 egg


• 1/2 c buttermilk


• 1/2 c mik


• 1/4 c canola oil


• 1 c frozen or fresh black raspberries

Directions

1. Preheat oven to 375.  Grease or line muffin cups


2. Mix all dry ingredients until well incorporated


3. Mix all wet ingredients well  and add to dry ingredients.  Mix until just combined


4. Add raspberries and gently fold into batter


5. Spoon batter into muffin tins to about 2/3 full


6. Sprinkle a bit of sugar on the top of the batter if desired


7. Bake for about 20-25 minutes or until toothpick comes out clean


8. Let muffins cool for about 10 minutes and remove from pan and serve

Enjoy,

Sheri

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