The raspberries that almost got away!!!! Read on……
About a week and a bit ago, I went to check on my “Secret” berry patch. “My” berries were still not ripe enough yet so I planned to check back in another week. So the other day, I was just finishing my workout in the gym and my husband was working on his quad (4 wheeler) down by the ocean. He calls me down and says that a guy on another quad just went by and then suddenly stopped. I knew immediately that my “secret” spot had been discovered. I slowly walked over, and sure enough, there he was picking my berries!!! I could not believe it…did he not know this was my spot and that I had been picking here for the last 3 years and I needed those berries to make some delicious muffins!! The nerve.
So being me and never one to back down, off to the house I go to throw on my ball hat (incognito) and my rubber boots (never know what you are going to step in!) and off I go with my tupperware container. My husband just laughed and shook his head saying “I guess he’s not getting all the berries!” Luckily the berry stealer is already gone and he didn’t discover my raspberries but found a ripe patch of my blueberries instead! So I picked whatever raspberries I could before he decided to come back!
And get this…..Yesterday my husband said the berry stealer’s whole family was there, picking the rest of my blueberries!!! Guess I’ll have to be quicker on the draw next year! or find a new berry patch 🙂
So here is my recipe, using my wild Newfoundland raspberries ~ delicious, super moist, healthier “Raspberry Almond Muffins” ~ Enjoy 🙂
Raspberry Almond Muffins
- 1/4 cup coconut oil, melted
- 1/4 cup unsweetened applesauce, room temperature
- 1/2 cup white sugar
- 1 egg
- 1/2 cup plain Greek yogurt
- 1/2 almond milk, unsweetened
- 1/2 tsp almond extract
- 3/4 cup whole wheat flour
- 3/4 cup all purpose flour
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 1/4 cups fresh raspberries (if large berries, slice in half)
In large mixing bowl, add whole wheat flour, all purpose flour, baking soda, baking powder and salt. Stir to combine and set aside.
In another bowl, add coconut oil and sugar, stir to combine then add apple sauce. Stir to combine. Add egg and stir until smooth. Add Greek yogurt, almond milk, and almond extract and stir until combined.
Add wet ingredients to the dry ingredients and stir just until combined. Gently fold in raspberries.
Using an ice cream scoop, evenly fill muffin pan. Tap pan to remove air bubbles.
Bake at 400 degrees for 3 minutes, then reduce heat to 350 degrees and bake for another 13 – 15 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove from oven, let sit in muffin pan for 5 minutes then gently twist muffins and remove. Let cool on cooling racks. Enjoy!:)
Recipe adapted from “Lovely Little Kitchen”
Loving this Life Living “Around the Bay” ~ DD