When my family and I spotted a small patch of wild raspberries growing near the side of the road on public property, we made sure to go back to the area as soon as possible to pick what we could.
We ended up with about a half to three-quarters of a cup of small raspberries so I thought that the perfect use for them would be in a batch of homemade muffins. Judging by how quickly they were devoured, I would say it was a good idea.
Now I’d like to share the recipe with you. I used a standard Muffin recipe from my Better Home and Gardens Breast Cancer Awareness Cookbook.
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Here is my version:
1 cup flour (I used whole wheat pastry flour. You can use whole wheat, all-purpose, or a combination of both)
3/4 cup oats
1/4 cup unsweetened, flaked coconut (or you can use oats)
1/4 cup sugar (I cut back on the sugar in my recipes. If you would like a sweeter muffin, use 1/2 cup. Keep this in mind if you are using chocolate chips, however.)
2 teaspoons baking powder
1/4 teaspoon salt (I use Redmond’s for the health benefits)
1 teaspoon poppy seeds (optional)
dash of cinnamon (optional)
3/4 cup milk (I used buttermilk, but any will work)
1 egg (or Flax or Chia Egg Replacer)
1/4 cup oil or melted butter (I used olive oil)
1/2 – 3/4 cup fresh raspberries (or other seasonal berry)
1/4 – 1/2 cup chocolate chips (I used 1/4 cup)
In a mixing bowl, combine flour, oats, coconut, sugar, baking powder, salt, poppy seeds, and cinnamon. Stir until combined.
Gently fold the raspberries into the flour mixture to coat them. Then add the liquid mixture, stirring with a spatula just until combined. Fold in chocolate chips. Use care not to overmix.
Using my large cookie scoop, I fill my silicone muffin cups. (These silicone baking cups ensure that I don’t have to purchase paper cups or grease a pan. They make clean up super easy, too!) This recipe yielded 12 muffins.
Bake in a preheated oven at 350 degrees for 12-15 minutes. My countertop convection oven cooks quickly so mine took 12 minutes.
After removing from the oven, I immediately gave each muffin a small pat of butter because after God and family, my next love is butter. This is, of course, optional if that’s not the way you roll.
I let the muffins cool for 5 – 10 minutes in the silicone cups and then transfer to a cooling rack. They taste delicious both warm and at room temperature. Make sure you get one before the family raids the kitchen. A glass of cold milk is also highly recommended.
~Enjoy!Print This Post
What is your favorite muffin?