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 Recipe:
Raspberry Nut Muffins
Raspberries and nuts make a sweet breakfast treat.
| Yield |
12 muffins |
| Time |
30 minutes |
| Tools |
- large bowl
- wooden spoon
- whisk
- medium bowl
- non-stick muffin pans
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| Ingredients |
- 1 c white flour
- 1 c wheat flour
- ?-? c sugar*
- 1 T baking powder
- dash salt
- 3 T butter, melted
- 1 egg
- ? c milk
- 1 t vanilla
- 1 c fresh or frozen raspberries
- ? c pecans or walnuts, roughly chopped
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| Directions |
Preheat oven to 375. Combine both flours, sugar, baking powder, and salt in the large bowl. Whisk together butter, egg, milk, and vanilla in the medium bowl. Add the wet ingredients to the dry, and mix until just combined. Stir in
raspberries and nuts. Fill each muffin tin about 2/3 full and bake for 20-25 minutes,
until golden.
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| Notes |
*How much sugar to add depends on you. If you want a "healthy" tasting
muffin, use a quarter cup of sugar. For a sweet muffin, use half a cup. |
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