Advent Talk

Please login or register.

Login with username, password and session length
Advanced search  

News:

Welcome to Advent Talk, a place for members and friends of the Seventh-day Adventist Church! 

Feel free to invite your friends to come here.

Pages: [1]   Go Down

Author Topic: Very Berry Raspberry Muffins  (Read 2176 times)

0 Members and 1 Guest are viewing this topic.

Sister

  • Veteran Member
  • *****
  • Offline Offline
  • Posts: 689
Very Berry Raspberry Muffins
« on: August 07, 2008, 11:25:25 AM »

Very Berry Raspberry Muffins
Vegetarian Times Issue: August 1, 1999   p.28 

Ingredient List
Makes 8 to 10 muffins

1 cup whole-wheat pastry flour
1 cup all-purpose flour
1 Tbs. baking powder
2 tsp. grated orange peel
1/2 tsp. ground nutmeg or mace
1/4 tsp. salt
2/3 cup soymilk
1/2 cup brown rice malt syrup or pure maple syrup
1/4 cup vegetable oil
1 tsp. vanilla extract
1 cup fresh raspberries

Directions:
Preheat oven to 350F.
Fill 8 to 10 standard muffin cups with paper liners or coat with vegetable cooking spray.
In large bowl, stir together both flours, baking powder, orange peel, nutmeg and salt. In medium bowl, whisk together soymilk, syrup, oil and vanilla until combined.

Add soymilk mixture to flour mixture and stir with wooden spoon just to moisten ingredients; do not overmix or muffins will be tough. Gently fold in most of raspberries; reserve a few berries to sprinkle on top.

Spoon batter into prepared muffin cups, filling almost to rim. Sprinkle with reserved berries. Fill any empty muffin cups halfway with water (this creates steam for moister muffins and also helps prevent pan from warping).

Bake until muffin tops are just firm and golden brown, 20 to 25 minutes. Let cool in cups 5 minutes, then transfer to wire rack to cool completely.

Logged
Pages: [1]   Go Up