Wednesday, September 30, 2009

Raspberry Walnut Muffin Recipe

Here's my modified, doubled version of a basic muffin recipe in Better Homes and Gardens cookbook (pictured in my last blog post)

3 1/2 cups flour (2 1/2 cup whole wheat flour , 1 cup white flour)

2/3 cup sugar (1/3 honey, 1/3 white sugar)

4 tsp. baking powder

2 beaten eggs

1 1/2 cup milk

1/4 cup oil

1/4 cup applesauce

Approx. 1 to 1 1/2 cups frozen raspberries

Approx. 1 cup chopped walnuts

Oven 400 degrees

In a mixing bowl, combine flours, white sugar, baking powder, and 1/2 tsp. salt. Make a well in the center. Combine egg, milk, honey, applesauce, and oil; add all at once to flour mixture. Stir just till moistened (batter should be lumpy). Fold in raspberries and walnuts. Lightly grease muffin cups; fill 2/3 full. Bake in a 400 degree oven about 20 minutes or till golden. Remove from pans; serve warm. Makes about 18.

1 comment:

Kami said...

Sounds delicious! I may have to make them soon, minus the walnuts - they're not such a hit in my family :)