11 August 2012

The Best Muffins




I admit, when you're trying to cook healthy it's not easy to produce tantalizing-tasting baked goods. Any recipe in which you use whole wheat flour, coconut oil, and agave instead of white flour, butter and sugar tastes basically like every other recipe in which you've used whole wheat flour, coconut oil, and agave.

Yesterday I really wanted to bake something that tasted different but that I wouldn't regret halfway to lunchtime.

And I did it! I combined a couple different recipes, substituted my healthy ingredients, and...ohh the warm, steaming-from-the-middle, flavor-packed goodness.

The original recipe follows:



Sour Cream Raspberry Lemon Muffins

(yes, very descriptive title; I'm open for suggestions!)

yield: 12 servings

1 1/2 cups all-purpose flour
1/3 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) butter
1 cup sour cream
1 large egg
1 teaspoon vanilla
1 tablespoon lemon juice
1 teaspoon lemon extract
1 heaping tablespoon grated lemon peel
1 heaping cup raspberries (or any berry you choose)


Preheat oven to 400 degrees.

Cream the butter and sugar. Add egg and beat. Add sour cream, lemon juice, lemon extract and lemon peel and beat well. Sift together flour, baking powder, baking soda and salt and add to lemon mixture. Don't overmix. Fold in raspberries.

Divide batter among muffin cups.

Bake for 20 minutes or until toothpick inserted in the middle comes out clean.

Be prepared for sweet, yet tangy goodness!


Find my alternative healthy recipe here.

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