Raspberry Ginger Muffins
1/2 cup white flour
1/2 cup wheat flour
1/2 cup oats
1/2 cup sugar
1 teaspoon salt
2 teaspoons baking powder
1/2 cup soymilk
3 tablespoons oil
1/2 to 1 cup raspberries
2 tablespoons candied ginger, finely chopped
Preheat oven to 400 degrees Fahrenheit.
Mix everything together, stir thoroughly, pour into muffin pan.
Bake for 25-30 minutes
If you use frozen raspberries, the recipe will be really dry and you'll need another 1/4 cup of soymilk. I use fresh raspberries, and mix them in really thoroughly so that they all get mashed up and turn the batter red. You could use a mixture of frozen and fresh, if you want red batter with chunks of raspberry.
I really like candied ginger, so I get Trader Joe's candied ginger and chop it up really tiny. It would probably be easier to use ginger powder, but much less tasty. If you have less of a sweet tooth than I do, crystalized ginger is good too.
SO HOW'D IT GO?
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