Raspberry Muffins


Raspberry and sunflower seed muffins that are wonder full warm with a little butter. Great addition to breakfast or as a snack.

1 1/2 cup whole wheat flour
1/2 cup white flour
1 cup plain yogurt
1 cup milk
1/3 cup sugar
3 tbs olive oil
1 dash salt
1 tsp baking soda
1 pint fresh raspberries
Preheat the oven to 350. Grease one 12 muffin tin. Mix the dry ingredients together flour, salt, soda, sugar. Then add the olive oil, yogurt, and milk. This recipe might need adaptation, you may need more milk to make it almost like a thick pancake batter. Once the wet and dry ingrediants come together, mix in the raspberries gently. Then add the batter to muffin tin about 1/2 cup per muffin. Bake for 15 min. You can use any other kind of fat in this recipe that you like. Also play with different flours, I like replacing some of the flour with corn meal (up to 1/2 cup) or oats. Frozen raspberries may be used but will require more cooking time. If you only have flavored yogurt, this recipe still works, but it will change the final products flavor and because these are not very sweet muffins, it will make them sweeter. I like using low fat plain Nancy's yogurt in mine. If you do not want to use yogurt you could use some sour cream or just mix 1 tsp lemon juice or apple cider vinegar with 1/2 cup milk. You can also increase the amount of sunflower seeds, or omit them. Replacing them with slivered almonds makes a really nice muffin. Lemon zest or vanilla is good in these as well. My son loves these with butter hot out of the oven, my husband eats them with peanut butter cold as a snack. This should make about 12-11 muffins.


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