This Healthy Whole Wheat Raspberry Muffin Recipe includes whole wheat, wheat bran cereal, and oats, in the ingredient to make a healthier homemade muffin with delectable raspberries.
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You can use fresh OR frozen raspberries for this muffin recipe.
I made these muffins yesterday for a healthy Valentine's Day breakfast ... hence the pretty presentation ;)
These berry muffins can be made using blueberries too!
Simply substitute the raspberries with blueberries, or, if you have BOTH of these delectable fruits on hand, make raspberry-blueberry muffins!
Note: If you use frozen raspberries for this recipe, thaw the berries first, and discard the excess liquid.
This recipe makes about 2 dozen muffins, so you can reduce the ingredients by half if you prefer to make less, or make extra muffins to store in the freezer, and remove for a future snack!
2 1/2 cups all-purpose flour
2 1/2 cups whole wheat flour
1 cup wheat bran cereal
1 cup quick cooking oats
1 1/2 cups granulated sugar
2 tbsps. baking powder
1 1/2 tsps. salt
4 tbsps. brown sugar
2 1/2 cups fresh or frozen raspberries
2 cup milk
1/2 cup applesauce (purchased or homemade applesauce)
2 tsps. vanilla extract
In a large bowl combine the flours, bran cereal, oats, brown sugar, granulated sugar, baking powder and salt.
Gently, so as not to break them too much, mix in the raspberries.
In another bowl beat the eggs, adding the milk, applesauce and vanilla and mix until combined.
Using a wooden spoon, stir the above mixture into the flour mixture just until moistened, being careful not to break the raspberries too much.
Fill greased or paper lined muffins cups about two-thirds full.
Bake berry muffins at 425° F for 15 minutes, or until a toothpick inserted into the center comes out clean.
Makes about 2 dozen muffins.
To freeze muffins, place fresh muffins in a sealed container, or freezer plastic wrap and freeze for up to a few months.
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