Whole Wheat Raspberry Muffins

When we moved into our house, we kept getting caught on the overgrown thorny bush by our back deck. We had full intentions to trim it back or even uproot it entirely, until our friends came over for fondue one night. Turns out, she could identify it as a black raspberry bush. As you can imagine, our plans to pull up the bush vanished entirely.

Last week, our bushes exploded. While we had been getting small handfuls of fruit a few times a week, we suddenly had dark purple berries everywhere. I picked at least 4 pints last week alone, most of which we ate straight out of the bowl. But when we needed snacks for our car ride to Ohio, I decided that at least some of them needed to be baked into muffins.

Rather than being dry and crumbly like most muffins, these are soft and tender thanks to the yogurt. These muffins are only slightly sweet, with the tartness of the berries turning slightly sweeter as they bake. If you’d like, you can add some chocolate to offset the remaining tang of the fruit.

We do still need to prune the raspberry bushes back a bit to keep them from growing into the house and garage, but we aren’t tackling that until later this summer, when we’re sure all the raspberries are done for the year. We don’t want to risk losing a single tart berry!

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Whole Wheat Raspberry Muffins

Prep Time: 15 minutes

Cook Time: 20 minutes

35 minutes

Yield: 18

Ingredients

• 3 cups whole wheat pastry flour
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1/2 cup brown sugar
• 2 medium eggs
• 1/4 cup real maple syrup
• 1 1/4 cup low-fat milk
• 6 ounces nonfat Greek yogurt
• 1 1/2 cups black raspberries (may substitute with 1 cup red raspberries)
• 1/2 cup chocolate chips (optional)

Instructions

1. Preheat the oven to 500F. Grease a muffin tin or line one with papers.
2. In a large mixing bowl, stir together the flour, salt, baking powder, baking soda and brown sugar.
3. In a medium mixing bowl, beat the eggs. Using a whisk, stir in the maple syrup, milk and yogurt, beating until completely combined.
4. Fold the wet ingredients into the dry, stopping as soon as the dry ingredients are incorporated. Gently stir in the raspberries and chocolate chips.
5. Fill the prepared muffin tin so that each cup is about 3/4 full. Slide the pan into the oven and immediately decrease the temperature to 400F. Bake for 18-20 minutes, or until the tops are browned and somewhat firm. Allow to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.

Make Ahead and Storage

To learn the best way to store muffins to keep them at their freshest, check out my Brain Food 101 post!

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http://www.savvyeat.com/whole-wheat-raspberry-muffins/

Copyrighted by Julie Grice and Savvy Eats

Have you had any garden surprises like our raspberry bushes?