Raspberries and nuts make a sweet breakfast treat.

Yield 12 muffins
Time 30 minutes
  • large bowl
  • wooden spoon
  • whisk
  • medium bowl
  • non-stick muffin pans
  • 1 c white flour
  • 1 c wheat flour
  • ¼-½ c sugar*
  • 1 T baking powder
  • dash salt
  • 3 T butter, melted
  • 1 egg
  • ¾ c milk
  • 1 t vanilla
  • 1 c fresh or frozen raspberries
  • ½ c pecans or walnuts, roughly chopped
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.

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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