Raspberry Breakfast muffin Recipe

I've adapted this recipe, just a little bit, from the Thrifty kitchen cookbook and come up with some delicious muffins! I love these for morning tea with a big dollop ( or two ) of yoghurt and a few frozen raspberries on those warmer days.


Ingredients :-

3/4 cup brown sugar firmly packed
1 egg
1 cup milk
1/2 cup cooked and pureed apple
1 1/2 cups wholemeal SR flour
1/2 cup wholemeal plain flour
1 tsp Bicarb
1/3 cup coconut
3/4 cup frozen raspberries

Method :-

Combine the brown sugar, apple puree, milk and egg together in a bowl, add to this the flours, coconut and sifted bicarb then on top of this the frozen berries. Then combine everything you added to the bowl with everything that was already in it ;) Adding the raspberries on top of the flour gives them a little coating and seems to stop them from sinking to the bottom of the muffins.
Bake in a preheated oven at 180 deg for about 25mins or until golden.
Makes 12.



For the photo above split the batter and garnished the first six with apple slices ( these were a little bland but OK ) then I added the raspberries to the second half of the batter and garnished with a berry on top, this is how I found out the berries could sink to the bottom giving you a soft gooey cluster at the bottom, which will make your muffins seem to not be cooked through and potentially fall in half    :)

let me know if you try these!

2 comments:

  1. Yummy I will definitely be giving this recipe a try Tammy, adore the vintage dish x

    ReplyDelete
  2. Pinned your recipe Tammy, hope you don't mind. they look delicious

    ReplyDelete

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