Natural Sweet Recipes

Raspberry Muffins

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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.

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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)
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4 cups White Spelt Flour or White Flour
1 1/3 cups Powdered Honey
4 teaspoons Baking Powder
3/4 teaspoon Sea Salt
1/2 cup Earth Balance Butter, melted
1/2 cup Grape Seed Oil
1 1/2 cups Full Fat Coconut Milk*
2 Large Eggs
1/2  teaspoon Pure Vanilla Extract
1/4 teaspoon Butter Extract 
2 cups Frozen Raspberries
4 Tablespoons Xylitol or Powdered Honey, for dusting on top of muffins, optional

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.

In a medium bowl, combine the flour, sugar, baking powder, and salt. Mix in the melted butter and oil. In a second bowl, whisk together the coconut milk, eggs, vanilla and butter extract. Gradually add the milk mixture to the flour mixture and stir until it just comes together.
Fill each muffin cup 1/4 the way full with batter. Sprinkle 2 or 3 raspberries into each muffin. Top the muffins with more batter to be about 3/4 the way full. Sprinkle the batter with xylitol and bake for 14-15 minutes for large muffins or 9-11 minutes for mini muffins. The centers should look moist but if a tooth pick was inserted, would come out clean. Once taken out of the oven, immediately sprinkle with the xylitol. Allow to cool for 5 minutes and then enjoy!

*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

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Comments

  1. Stephanie says

    Butter extract apparently no longer exists. It must now be called Imitation Butter Flavoring. It doesn’t seem a very healthful ingredient… Propylene Glycol, Yellow #5 and “natural flavor” (probably MSG). Do you have suggestions for substitutions, or would you just leave it out altogether?

    Reply

  4. Rachel @ Bakerita says

    Yum, these look so delicious! Give me one of these for breakfast and I’ll be a happy girl. And powdered honey? Going to have to start using that! So glad I found your blog – your recipes look so good, and your layout is too cute! :)

    Reply

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