Wednesday, September 14, 2016

A request was made so I tried a new muffin recipe....

I had a request to make a healthy muffin. I was going to use almond flour but figured with just berries and minimal added ingredients they might be quite dense and heavy. I played around and adapted the recipe from this great blog couldn't use blueberries because of my allergy 😭 and before my allergy blueberry corn muffins were my favorite 😡. Enjoy. Someone said they taste like yogurt ( next time I would add a bit more sweetener but that is my huge sweet tooth talking ) .

  • 2 cups white wheat pastry flour 
  • 2 tsp baking powder
  • Pinch of salt
  • 1 tbsp coconut oil, melted 
  • 2 large egg whites
  • 1 tbsp vanilla extract
  • 1 container (3.5 ounce) raspberry Siggis yogurt
  • 2 tbsp pure maple syrup 
  • ¾ tsp stevia 
  • 1/2 cup skim milk
  • 1 cup fresh raspberries (half pint) 
  • 1/2 cup sliced almond plus more to top with 

  1. Preheat the oven to 350°F and line muffin tin with liners.
  2. In a medium bowl, mix together the flour, baking powder, and salt. 
  3. In your mixing bowl, mix together the butter, egg whites, and vanilla. 
  4. Add in the Greek yogurt, honey and stevia and mix until just combined. 
  5.  Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until combined. 
  6. Mix in nuts and raspberries (I mix in low because I like when some of the  berries break and the juice spreads).

  7. Divide the batter between the prepared muffin cups.
  8.  Sprinkle tops with sliced nuts. 
  9. Bake at 350°F for 19-25 minutes or until the tops are firm to the touch. 

  10. Cool in the muffin cups for 10 minutes before carefully transferring to a wire rack to cool. 
  11. Enjoy!