Raspberry Muffins
alive Editorial
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
alive Editorial
