* Exported from MasterCook *
WHOLE WHEAT RASPBERRY MUFFINS
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls
Fruit Vegetarian
Amount Measure Ingredient -- Preparation Method
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For the muffins:
1 3/4 cups whole wheat pastry flour
1/2 cup turbinado sugar
2 teaspoons baking powder
3/4 td salt
1 large egg -- *
1/2 cup coconut milk -- **
3/4 teaspoon vanilla extract
5 tablespoons coconut oil -- melted,***
1 1/2 cups berries -- your preference
For the topping:
3/4 teaspoon turbinado sugar
1/4 teaspoon cinnamon
*If halving the recipe, whisk 1 large egg in a small bowl and spoon
or pour out half of it for use in the recipe
**For best results, use the full-fat canned version (Thai Kitchen
brand is great)
***Use unrefined virgin coconut oil
Preheat oven with middle rack to 375F
Grease 12 muffin tray with unmelted coconut oil
Whisk flour, turbinado, baking powder and salt in a large bowl
Whisk egg in a separate medium bowl, and then whisk in coconut milk,
oil and vanilla
Add the wet ingredients into the dry, stirring and folding with a
spatula or wooden spoon until just combined (the batter will be thick and dense
Fold in berries
Fill each muffin cup equally with the batter
Stir together the additional turbinado and cinnamon in a small dish
until combined, and sprinkle over the top of each muffin
Bake for 20 - 30 minutes, or until a wooden pick inserted into center
of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 - 10 minutes, and then
unmold onto a cooling rack.
Makes 12
Source:
"http://letthegoodin.com/";
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Per Serving (excluding unknown items): 180 Calories; 9g Fat (42.9%
calories from fat); 3g Protein; 24g Carbohydrate; 3g Dietary Fiber;
18mg Cholesterol; 222mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean
Meat; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates.