Whole Wheat Raspberry Muffins | Wellness Roadtrip, a healthy adventure

Raspberry Muffins

Baking with fresh raspberries is often difficult because of the high moisture content. This recipe uses frozen raspberries and they are always a hit! Use the WHITE whole wheat flour for best results.

3 ½ cups WHITE whole wheat flour
2 TBS. baking powder
½ cup sugar
5 eggs
½ cup milk
10 TBS melted butter
4 cups frozen raspberries

Heat oven to 425. Combine the flour, powder and sugar in a large bowl. In a separate smaller bowl, combine eggs, milk and butter. Add liquid ingredients to dry ingredients. Do not over mix. Stir in the berries (do not defrost before adding). Spoon batter into muffin tins that have been lined with muffin papers. Reduce the oven temperature to 400 and place muffins in the middle of the oven. Bake for 30-35 minutes, until golden brown. Makes 18-20 muffins.

I call these tasty muffins, Bunny Rabbit Muffins, because they are filled with grated sweet potatoes and apples. My kids asked what was in them and I told them, “bunny food”. If a bunny got a hold of one, I’m sure he’d be happy!

1 cup whole wheat flour

1 cup all-purpose flour

½ cup packed brown sugar

2 ½ tsp. baking powder

1 tsp. cinnamon

½ tsp. salt

1 cup skim milk

2 eggs

¼ cup canola oil

1 cup finely grated raw sweet potato

1 cup finely grated apple with peel

Preheat oven to 375. Fill mini muffin tins with small liners or spray with cooking spray. Combine the flours and next four dry ingredients in a large bowl. In a separate bowl combine milk, eggs, and oil. Whisk well. Make a well in the center of the dry ingredients and pour the wet ingredients into the well. Stir until just combined. Gently fold in sweet potatoes and apples. Using a mini ice cream scoop, fill muffin cups. Bake for 15 minutes. Makes 36 mini muffins.