Sometimes a basketful of muffins can brighten any day...especially if they are made from scratch. In this House Works, our Moms Everyday blogger has a recipe that allows us to be creative and flexible with the ingredients.
Courtesy: Alison Bickel
Kitchen Sink or Raspberry Muffins
adapted from Nava Atlas’ The Vegetarian Family Cookbook
2 cups whole wheat pastry flour
2 tablespoons ground flaxseeds
2 teaspoons baking powder
1 teaspoon baking soda
1/3 cup granulated sugar or maple sugar, plus extra for topping
1 cup yogurt or applesauce
2 tablespoons butter, melted
1/3 cup milk, dairy or nondairy
1 cup fresh or frozen raspberries (other fruit works too)
Preheat oven to 400 degrees. Place muffin liners in standard size muffin pan.
In a medium mixing bowl combine dry ingredients; flour, flax, baking powder, baking soda and sugar. Stir in milk, yogurt and melted butter until batter is smooth and stiff. Gently fold in berries.
Distribute batter in equal amounts in muffin cups. Top each muffin with a sprinkling of granulated or maple sugar. Bake for 15-20 minutes until tops are golden. Test center with a toothpick to ensure they are baked through. Transfer to wire rack to cool. Serve warm or at room temperature.