Waking up to a cold morning made me want a warm, hearty muffin to chase away the chill. I thought a bright burst of fruit, with some healthy bran, ought to do the trick. Looking through my cookbooks I discovered that I didn’t quite have the exact ingredients for anything that sounded good, so I baked some muffins loosely adapted on a few recipes. It’s kinda what I do.

The recipe was already dairy and egg free, so I just made a few adjustments for altitude. The recipe was simple so it only needed a little extra flour and milk and a slight reduction in leaveners. I also used paper muffin cups instead of baking directly in the muffin tin so I wouldn’t have to scrape any dried muffins off the tin.

Hearty Raspberry Muffins adapted with what was in my cupboard from “Sweet & Natural Baking” by Mani Niall
1 1/4 cups + 1 tsp whole wheat pastry flour
1/2 cup wheat bran
scant 1/2 tsp baking soda
scant 1/2 tsp baking powder
1/4 tsp fine sea salt
3/4 cup + 1/2 tsp almond milk
1/3 cup liquid fruit juice concentrate
3 TBS canola oil
1 cup frozen raspberries, slightly broken up
Preheat oven to 350F and line a muffin tin with paper liners. In a medium bowl, whisk flour, bran, baking soda, baking powder and salt to combine and make a well in the center. In another medium bowl, whisk milk, fruit juice concentrate, and oil until surface is bubbly. Pour liquid ingredients into the well and stir just until smooth. Stir in the raspberries.
Divide the batter evenly among the muffin cups. Bake for 18-19 minutes, until a toothpick inserted in the center comes out clean. Cool on a wire rack. Makes 11-12 muffins.

Until next time, happy baking!