Grass Crown

A friend recently made muffins with avocado and raspberries in them. I liked them so much, I had to make some muffins of my own. I’ve been trying to stick to a high-fiber diet lately in order to feel full while maintaining a slight calorie deficit, so I tried out a whole wheat version of raspberry muffins that I found online. This version only uses 1/4 cup of oil and honey instead of sugar, so it met my dieting needs.

I modified this recipe from News Canada to match ingredients I already had. Here’s what I used:

1 cup whole wheat flour
1 cup white flour
1 tbsp. baking powder
1/2 tsp. salt
1 egg, lightly beaten
1/2 cup honey
1/4 cup canola oil
3/4 cup 1% milk
1 1/2 cups unsweetened frozen raspberries

The end result was amazingly delicious.

To make them yourself, just heat oven to 400ºF. In a bowl, combine the two flours, baking powder and salt. Make a well in the center of the mixture. In another bowl, combine egg, honey, oil and milk. Pour all at once into the center of dry ingredient mixture. Stir until just moistened. Carefully add raspberries, stirring as little as possible. Spoon batter into lightly oiled muffin pans. Bake for 15 to 20 min. (I baked them for 19 min).