I find muffins are a favorite go-to winter breakfast and snack around here. While frozen fruit is great, after losing all my freezer contents after the hurricane hit us last fall, I've been doing a bit more baking with freeze-dried fruits - and love it! The flavor is great in muffins. I've made these muffins as raspberry-orange muffins, raspberry-orange-chocolate muffins, raspberry-chocolate muffins and just plain raspberry muffins. The variations are included below. Enjoy!
Raspberry-Chocolate Variety, fresh from the oven. Yum!
Freeze-dried Raspberry (Orange and/or Chocolate) Muffins
Makes 12 - 16 muffins (you can easily double the recipe to make 24-32)
Preheat oven to 350 F. Line muffin tin with paper liners.
In a mixer combine:
2 eggs
1/3 cup sour cream
1/2 cup milk
1/2 - 3/4 cup sugar (I prefer 1/2, but if you're wanting more of a cupcake flavor, you can add a bit extra)
1/2 cup butter, softened (OR 1/4 cup oil + 1/4 cup butter, softened)
1/4 cup orange juice (Or an additional 1/4 cup milk)
6 drops wild orange essential oil OR zest of 1 orange OR 1 tsp vanilla extract
Add and mix in:
1/4 cup coconut flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
Beat medium high speed 2-3 minutes, until nice and fluffy.
Fold in:
1/2 - 3/4 cup freeze dried raspberries, slightly crushed
2-3 Tbsp mini chocolate chips (optional)
Divide in prepared pan - I find it makes 12-16 muffins, depending on how I scoop it.
Raspberry Orange Muffins, ready to bake! This amount of batter in each muffin tin meant another pan with 4 was also baked to make 16 total.
Raspberry-Orange Muffins, fresh from the oven!
Raspberry-Chocolate Muffins, ready to bake. The recipe was doubled, and filled a bit more generously per muffin tin to make 24.
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