Thursday, April 14, 2011

Raspberry Almond Muffins

We recently stumbled upon a book by Carrie Vitt. Today I would like to share with you one of the recipes from Carrie’s book, Deliciously Organic.

~Raspberry Almond Muffins~

You will need:

2 mixing bowls – electric hand mixer – measuring cups & spoons.


3 cups of WW pastry flour #FL051      1 tbsp. of coconut oil #OL096

1 tbsp. baking powder #BP005          3/4 cups of Sucanat  #SW061  

1/2  tsp. baking soda #BP008              2 large eggs #DPO86        

1/2 tsp. of sea salt #BP112                  1 tsp. vanilla extract  #BP019  

8 tbsp. of butter, softened #DP051      1 tsp. almond extract #BP192

1 1/2 cups butter milk #DP012        1 1/2 cups of raspberries #FG050

Bake at 375.

Raspberry muffins step 1

(Whisk flour, baking soda, baking powder, salt in a bowl and then set aside)

Raspberry muffins step two

(In different bowl, cream butter, coconut oil, and Sucanat for 2 minutes on medium high speed with your hand mixer)

Raspberry muffin step three

(Add eggs, vanilla extract, almond extract and blend)

Raspberry muffin step 4

(Add half of your flour mixture, blend together, add milk, blend together again, and add the rest of the flour mixture)

Raspberry muffin step 5

(GENTLY fold in the frozen raspberries. Then fill muffin pans half way full with the batter. TIP: For darker colored muffins use hand mixer to mix in the raspberries)

Bake at 375. Bake for 25-30 minutes or until golden.

Cool for 5 minutes and ENJOY!

Muffins complete

Until our next chat,

Beth Joy

Popular Posts