Monday, May 11, 2009

Raspberry and Blueberry Whole Wheat Muffins Recipe

Since I almost never eat anything I don't make, I began to miss baked goods. I am not a baker. I don't even really have a sweet tooth, but every now and then I have a craving for something cake-like with a touch of sugar. In my freezer was a bag of mixed berries that I generally sprinkle on granola, or blend into morning smoothies, but this week I put them to better use in these wholesome muffins.

I used whole wheat pastry flour, and substituted sucanat, a non-refined dried cane sugar, with all its molasses content intact, for the sugar. I nearly halved the amount of sugar called for in most recipes, and added a little maple syrup, so I think it's safe to say that this recipe is fairly healthy. It contains all of the antioxidants of the red raspberries and blueberries, and just a touch of dairy. I am warning you, though; these muffins are so outrageously delicious that after I photographed them for this entry, I subsequently downed three of them in a row. Mmm...homemade raspberry and blueberry muffins...what's better?

Raspberry and Blueberry Whole Wheat Muffins
(makes 12 medium-sized muffins)

1 1/2 cups whole wheat pastry flour
1 1/2 cups unbleached all-purpose flour with the germ (that's what I have at the food coop; if you can't find that, use regular all-purpose flour)
1/2 cup sucanat (or, if you like things sweeter, any amount up to 1 cup. If you add more sucanat, eliminate the maple syrup.)
2 tablespoons maple syrup
1 teaspoon salt
4 teaspoons baking powder
1/2 cup vegetable oil
2 eggs
2/3 cup half and half (only because that's what I had in the fridge. You may use milk, if you like.)
2 cups mixed fresh or frozen blueberries and raspberries

Preheat the oven to 400 degrees F.

Grease a muffin pan with a little vegetable oil, or line the muffin cups with individual muffin liners.

In a large bowl, combine all of the dry ingredients. In a separate bowl, whisk together the oil, eggs, and milk. Pour the wet ingredients into the dry ingredients, and mix gently to combine. If the mixture is too dry, add a bit more half and half or milk; if it is too wet, add a bit more flour. Gently fold in the berries. Be careful not to over mix!

Scoop the muffin batter into the muffin cups, almost filling them. Bake the muffins in the oven until the tops turn golden brown, and a skewer inserted into the middle of one comes out clean, about 20 to 25 minutes.


nmuffles said...

great muffins! not too sweet and chewy, with a raspberry tangy crust... mmmmmuffins....

Banu said...

I'm very happy you liked them!