Friday, October 03, 2008
Raspberry Buttermilk Coconut Muffins Recipe - from Newspaper
Adding buttermilk to muffin recipes calling for milk will create delicious, tender muffins. Treat your family with this gourmet treat - Raspberry Buttermilk Coconut Muffins.
Raspberry Buttermilk Muffins with Coconut
(from the Victoria Times Colonist Newspaper)
Serve these flavourful muffins warm with butter.
Makes 9 large muffins
1 3/4 cups (425 mL) all-purpose flour (for gluten free - try a gluten free flour mix)
1 teaspoon (5 mL) baking powder
1/2 teaspoon (2 mL) salt
1/2 teaspoon (2 mL) baking soda
1/2 cup (125 mL) unsweetened medium coconut flakes (divided)
1 large egg, beaten
1/3 cup (75 mL) granulated sugar
1 cup (250 mL) buttermilk
3 tablespoons (50 mL) melted butter
1 teaspoon (5 mL) pure vanilla extract
1 cup (250 mL) fresh raspberries
Preheat the oven to 375F (190C). Lightly spray nine cups of a 12-cup muffin tin with vegetable oil. In a large bowl, whisk the first four ingredients with 1/4 cup of the coconut flakes.
In a second bowl, beat egg with sugar, buttermilk, melted butter and vanilla. Sprinkle raspberries with 2 tablespoons of the dry ingredients. Toss to coat. Combine wet and dry ingredients in swift strokes. Batter will be a little lumpy. Gently fold in floured raspberries. Scoop muffin batter into prepared pan. Sprinkle the tops of the muffins with remaining coconut. Bake for 18-20 minutes, or until puffed and golden.Labels: best muffins, buttermilk, coconut, newspaper recipes, raspberry
Posted by HappySlob ::
9:35 AM ::
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Friday, November 02, 2007
Healthy Pumpkin Muffins - a Great Recipe to Keep
This is a fantastic, healthy pumpkin muffin recipe! Try using Egg Beaters or other egg white replacements instead of having to crack open 4 eggs and only use the white...It also is a whole grain recipe, using all whole wheat flour. If you don't like the taste or texture of regular whole wheat flour (which I actually LOVE), then try using whole wheat pastry flour instead. Bob's Red Mill has a wide assortment of other whole grain flours, if like me, you're trying to avoid all purpose white flour altogether.
Also has no refined sugar! This is definitely a keeper recipe.
WHOLE WHEAT PUMPKIN MUFFINS
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3/4 c. canned pumpkin
4 egg whites
1/2 c. honey
1/2 c. apple juice concentrate
1 1/2 c. whole wheat flour
1 tsp. pumpkin pie spice
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 c. walnuts, chopped
1/2 c. raisins
In a large bowl, combine all ingredients and mix well. (I would suggest instead that you do the traditional muffin making method -- dry ingredients in one bowl, all wet in the other. Then pour liquids into the dry ingredients, and mix just until combined - don't overmix or you'll have tough muffins.)
Pour into muffin tins sprayed with non-stick. (Avoid the non-stick spray. Just use a bit of butter or a little oil to butter the pans. I'm not a big fan of cooking sprays...just look at the ingredients that go into that can, and you'll see why!)
Bake at 425degrees for 15 to 20 minutes. Very good.Labels: avoid white flour, best muffins, favorite recipes, no processed sugars, no white flour, nonstick spray, whole grain baking, whole wheat muffins, whole wheat recipes
Posted by HappySlob ::
8:37 AM ::
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