Entire-Wheat Raspberry Muffin Recipe

Entire Wheat Raspberry Muffins

Here is another one of my most used muffin recipes.

1⅓ cup	Freshly ground flour - or whole wheat flour if you don't have a grinder
1 tsp	Baking Soda
½ tsp	Baking Powder
½ tsp	Salt
3 Tsp	Brown Sugar
⅔ cup	Milk
1	Egg
2 Tsp	Olive Oil
1 Cup	Raspberries

First, grind some fresh wheat flour. It is the best in taste and nutrient quantity.

Then cut and wash Raspberries into nice bite sized pieces.

Preheat oven to 350°

Mix all dry ingredients together in a bowl.
  Flour, baking soda, baking powder, salt, brown sugar.

Mix together, in another container, the wet ingredients
  Milk, egg, oil. Be sure to egg is thoroughly beaten.

Mix liquid mixture into dry ingredients

Then add berries. Lightly fold them together to avoid smooshing the berries.

Spoon into greased muffin tin.

Bake at 350° for 15-20 minutes until muffins are golden brown. (and the insides are not mush. Too much moisture in the fruit can require longer baking times. )

Makes 6 muffins.

You can exchange raspberries for almost any other type of berry. Blueberries, Blackberries, Cranberries, etc.

All images in this post are my own original creations.