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.

Ingredients:

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.

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

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

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

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

(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!

Until our next chat,

Beth Joy