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Tuesday, 22 July 2014

Crackle Berry Muffins





This Recipe came from my Aunty Jane.  We lost her 6 years ago and I miss her terribly still. I grew up in awe of her baking and cooking skills. And as I got older I got a few recipes from her. I wish I'd got more! 

Here is one of the recipes she made for is kids when we came up to her farm! I remember going up to the fish farm at Easter time and she would have a big batch of these made topped with sprinkled sugar.  She always made the best baked goods and I think my love of baking comes from her.  I have modified the recipe to make it more healthy but you would never know because they still taste amazing! 

Crackle Berry Muffins

Ingredients


1/3 cup coconut oil
1 1/4 cups organic cane sugar or 3/4 cup honey
1 egg
1tsp pure almond extract
1 cup full fat Greek yogurt
2 1/4 cups whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
4-8 Tbsp milk
1 cup raspberries

Directions


  • Mix together Coconut Oil, Honey, egg and extract in bowl.  
  • Add to the coconut oil mixture, 1 cup of greek yogurt. Set aside. 
  • Mix together all dry ingredients in a large bowl and set aside. 
  • Add Yogurt and coconut Oil mixture into the flour mixture and stir together slightly. 
  • Add in Milk to the consistency you like.  It will be thick. 
  • Now add in berries of your choice and stir in being careful not to over stir.  
  • Top with slivered almonds or a sprinkle of organic cane sugar. 
  • Bake on 375 for 22 minutes


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