Titus 2:3 The aged women likewise, that they be in behaviour as becometh holiness, not false accusers, not given to much wine, teachers of good things; that they may teach the younger women to be sober, to love their husbands, to love their children, to be discreet, chaste, keepers at home, good, obedient to their own husbands, that the Word of God be not blasphemed.

Thursday, April 14, 2011

Raspberry Almond Muffins

We recently stumbled upon a book by Carrie Vitt. Today I would like to share with you one of the recipes from Carrie’s book, Deliciously Organic.

~Raspberry Almond Muffins~

You will need:

2 mixing bowls – electric hand mixer – measuring cups & spoons.


3 cups of WW pastry flour #FL051      1 tbsp. of coconut oil #OL096

1 tbsp. baking powder #BP005          3/4 cups of Sucanat  #SW061  

1/2  tsp. baking soda #BP008              2 large eggs #DPO86        

1/2 tsp. of sea salt #BP112                  1 tsp. vanilla extract  #BP019  

8 tbsp. of butter, softened #DP051      1 tsp. almond extract #BP192

1 1/2 cups butter milk #DP012        1 1/2 cups of raspberries #FG050

Bake at 375.

Raspberry muffins step 1

(Whisk flour, baking soda, baking powder, salt in a bowl and then set aside)

Raspberry muffins step two

(In different bowl, cream butter, coconut oil, and Sucanat for 2 minutes on medium high speed with your hand mixer)

Raspberry muffin step three

(Add eggs, vanilla extract, almond extract and blend)

Raspberry muffin step 4

(Add half of your flour mixture, blend together, add milk, blend together again, and add the rest of the flour mixture)

Raspberry muffin step 5

(GENTLY fold in the frozen raspberries. Then fill muffin pans half way full with the batter. TIP: For darker colored muffins use hand mixer to mix in the raspberries)

Bake at 375. Bake for 25-30 minutes or until golden.

Cool for 5 minutes and ENJOY!

Muffins complete

Until our next chat,

Beth Joy

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