Monday, April 28, 2014

Raspberry Cream Muffins

Raspberry Cream Muffins

Who doesn't love a red velvet cupcake?  I know my daughter does and always asks for a red velvet muffin at the grocery store.  But I don't let me kids eat food coloring or tons of white flour on a regular basis so I usually have to say no.  I realize that these muffins are not exactly as red, but they are about as close as you can get without adding coloring and they were good enough for my daughter to excitedly eat a couple as soon as they cooled off from the oven.  And they taste better than anything you could buy in a store.  Basically a combination of my recipes for raspberry fudge cookies and triple blueberry muffins, this recipe uses only fruit for sweetness, whole wheat flour and real organic raspberries.  So it's a treat you can feel good about serving to the sweet people in your life.

Raspberry Cream Muffins

2 C. organic whole wheat pastry flour
some ingredients
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
3/4 C. (10 ounces) raspberry preserves (sweetened with only fruit juice)
1/4 C. organic butter, softened
2 organic eggs
1/4 C. organic canola oil
1/2 tsp. almond extract
1/2 C. organic half and half
1 C. frozen organic raspberries

In a medium sized bowl, combine the flour, baking powder, baking soda, cinnamon and salt.  In a large bowl, using an electric mixer, cream together the raspberry preserves and the butter.  Add the eggs, oil and almond extract and mix well. Add in the flour mixture and the half and half and beat on medium speed for about 2 minutes. Pour in the frozen raspberries and mix slowly until they are incorporated evenly.  Spoon batter into greased or paper lined muffin tins and bake at 350F for about 22  minutes.  Makes 18 muffins.

ready to mix together

scooping the batter

ready to bake

hot from the oven

couldn't help but eat one right away

cupcake version with homemade
Chocolate Walnut Butter

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