Fresh Raspberry Breakfast Muffins
Prep time:
Cook time:
Total time:
Serves: 12
- ⅓ cup butter (or coconut oil) - melted
- ¾ cup maple syrup (3/4 cup of sugar will work too)
- 2 eggs
- ½ cup of milk (I use almond milk)
- 1 teaspoon vanilla extract
- 1 cup unbleached all purpose flour
- ¾ cup whole wheat flour
- 2 teaspoons baking powder
- 1 to 2 cups fresh raspberries
- Melt the butter and stir in the maple syrup, eggs, milk, and vanilla.
- Measure in the flour and baking powder - mix well
- Gently fold in the raspberries.
- Fill 12 greased muffin cups evenly.
- Bake at 375 degrees for 20 to 25 minutes.
Recipe by at https://sufficientacres.com/2016/06/27/fresh-raspberry-breakfast-muffins/
3.5.3229