This recipe is taken from the 2014 Milk Calendar. Fresh raspberries burst with flavour in tender muffins that you won’t believe are made with whole wheat flour. The accent of almonds, yogurt and milk add extra nutrition and great taste, too.
- Prep: 10 min
- Cooking: 25 min
- 2 cups (500 mL) whole wheat flour
- 1/2 cup (125 mL) ground almonds
- 1 1/2 tsp (7 mL) baking powder
- 1/4 tsp (1 mL) each baking soda and salt
- 1 egg
- 2/3 cup (150 mL) granulated sugar or liquid honey
- 1 1/4 cups (300 mL) milk
- 1/3 cup (75 mL) plain yogurt (not fat-free)
- 1/4 cup (60 mL) butter melted
- 1 tsp (5 mL) vanilla extract
- 1 1/2 cups (375 mL) fresh or frozen raspberries
- 1/2 cup (125 mL) chopped or sliced almonds
- 12 whole almonds
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Preheat oven to 375°F (190°C). Butter nonstick muffin pans or line with paper liners.
In a large bowl, whisk together whole wheat flour, ground almonds, baking powder, baking soda and salt. In another bowl, whisk together egg, sugar, milk, yogurt, butter and vanilla. Pour over dry ingredients; sprinkle with raspberries and chopped almonds and stir just until moistened.
Spoon into prepared muffin pan; lightly press a whole almond on top of each. Bake for about 25 min or until tops are firm to the touch. Let cool in pan for 5 min. Transfer to rack to cool completely.
These muffins are best enjoyed within a day of baking. Wrap extra cooled muffins individually and freeze in an airtight container for up to a month.
Use blackberries in place of raspberries or a mixture; add 2 tsp (10 mL) grated lime zest with vanilla.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||10 % / 115 mg|
|Vitamin E:||28 %|