This time of year, pinks, reds and whites take over the candy aisles, our desktop screensavors, our kids backpacks. Of course, they also take over our kitchens. Being festive with pink and red foods is always a fun way to celebrate the month of February. With the weather still cold, it’s best if those foods are warm and comforting. These muffins are a taste of comfort, with a reminder of what’s ahead- warm summer days with it’s promise of bright, fresh produce.
Raspberries are one of the best fruits for baking because of their delightful sweet, tart flavor. Every so often, you may find a slightly tart tasting raspberry in the bunch, which although may make your eyes water if eaten plain, combined with a few other things, creates an incredible treat.
Raspberries beautiful natural reddish pink hues make them the perfect food to celebrate Valentines. No need for red food coloring! For these muffins, you could mix the raspberries up more vigorously in the batter to change the entire batter pink or gently add them to each muffin for vibrant bursts of flavor and color. And if you happen to have a heart shaped muffin pan, now is the time to use it!
Raspberry Muffins (dairy free)
1 1/3 cups Powdered Honey
4 teaspoons Baking Powder
3/4 teaspoon Sea Salt
1/2 cup Earth Balance Butter, melted
1 1/2 cups Full Fat Coconut Milk*
2 Large Eggs
1/2 teaspoon Pure Vanilla Extract
2 cups Frozen Raspberries
Pre-heat oven to 400 degrees. Line a 12 cup or 24 mini cup muffin pan with muffin liners and/or spray with cooking oil.
*Make sure to use the thickest, whitest part of the coconut milk, even if you need to use 2 cans. This will make the muffins super moist and dense.
Yields 24-25 regular sized muffins or about 50-52 mini muffins.
Adapted from Real Simple