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Raspberry Muffins

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Muffins are a treat in school lunch boxes. If your child is allergic to wheat, try using spelt flour instead of whole wheat. You may replace raspberries with blueberries, blackberries or raisins.

Muffins are a treat in school lunch boxes. If your child is allergic to wheat, try using spelt flour instead of whole wheat. You may replace raspberries with blueberries, blackberries or raisins.

1 cup (500 ml) rolled oats
1 cup (500 ml) buttermilk
1 cup (500 ml) whole wheat or spelt flour
3/4 tsp (3 ml) sea salt
1 1/2 tsp (7 ml) aluminum-free baking powder
1/2 cup (125 ml) butter, melted
1/2 cup (125 ml) Sucanat or Rapadura sugar or honey
1 free-range egg, slightly beaten
1 tsp (5 ml) lemon zest
1 cup (500 ml) fresh raspberries
(use frozen ones if not in season)

Preheat oven to 400°F (200°C). Grease a medium-size muffin pan or line it with baking cups.

Mix oats and buttermilk and let soak for about 10 minutes. In a separate bowl, sift together flour, salt and baking powder. Set aside. In another bowl, beat butter, sugar and egg until fluffy. Add lemon zest. Fold together with the oat-buttermilk mixture and the flour mixture. Fold in raspberries. Fill muffin cups with batter about two-thirds full and bake for 15 minutes or until a toothpick inserted in the centre of a muffin comes out clean. Remove from pan and let cool slightly. Serve warm or refrigerate. Makes 12 muffins.

Source: alive #239, September 2002

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