Recipe Of The Month – Raspberry Muffins

This is one of our absolute favorite breakfasts. Making them is easy, and they are delicious.

I frequently double or even triple this recipe, because they always want more! They are vegetarian and can be gluten-free, if you use gluten-free flour. This recipe makes 6 to 12 muffins.

Ingredients:

1 c. organic, sprouted garbanzo bean or oat flour (or a whole-sprouted-grain flour of choice)
1 c. organic, non-GMO whole yellow or blue corn flour (The muffins will be blue, if you use blue corn meal.)
1 c. fresh organic raspberries
2 T. organic ghee or butter (melted)
3 T. organic pure coconut oil (melted)
½ cup organic plain yogurt (coconut yogurt will work fine)
½ tsp. unrefined mineral-rich salt
½ c. fine-grain date or coconut sugar
1 tsp. baking powder
½ tsp. baking soda
1 organic egg
½ cup organic orange juice
¼ tsp. organic grated orange rind

Directions:

1. Preheat oven to 400 degrees F.
2. Use one of the tablespoons of coconut oil to grease the 12 large muffin cups. (Frequently I put a little greased parchment paper to line the bottom of the cups. This keeps the bottom smooth when removing the muffin from the cup.)
3. In a mixing bowl, combine all of the dry ingredients well. (flours, baking soda, baking powder, salt, and sugar)
4. In another mixing bowl, combine the egg, melted butter or ghee, 2 tablespoons of the melted coconut oil, yogurt, orange juice, and orange rind. Mix well.
5. Pour the wet ingredient combination into the middle of the dry ingredients, making a kind of well in the center. Then blend quickly.
6. Gently add the raspberries and fold them in. Don’t over mix.
7. Pour the batter evenly into the muffin cups. Fill them about half full.
8. Bake for 15 to 20 minutes, depending on the altitude and the size of your muffin cups. The muffins should be a toasty color when ready.
9. Serve warm with butter or ghee.

Notes:

1. You can use frozen berries. They don’t taste quite as good as fresh, but please make sure to defrost them and drain off any juice before adding them.

2. You can purchase sprouted flours, like garbanzo bean, buckwheat and oat, at healthy grocery stores. If you can’t find them, you can order them from Blue Mountain Organics.

3. You can use certified organic blue corn meal. It will have 30% more protein and is low in carbohydrates. Blue corn has a deep blue-purple color, and is rich with anthocyanins and high antioxidants. Blue corn is beneficial as both anti-diabetic and anti-cancer.

3. This raspberry muffin recipe is taken from the best-selling, award-winning cookbook/ nutrition book “Raising Healthy Children” by Nancy Addison.

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Information provided in this podcast, blog, article, video is for informational purposes only. The information is a result of years of practice and experience by Nancy Addison CHC. However, this information is NOT intended as a substitute for the advice provided by your physician or other healthcare professional, or any information contained on or in any product label or packaging.
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