A classic American treat, these whole-grain muffins are tender and moist and make a wonderful addition to the dinner table bread basket.
- 1 cup whole-wheat pastry flour
- 1 cup all-purpose flour
- 1 Tbs. baking powder
- 2 tsp. grated orange peel
- 1/2 tsp. ground nutmeg or mace
- 1/4 tsp. salt
- 2/3 cup soymilk
- 1/2 cup brown rice malt syrup or pure maple syrup
- 1/4 cup vegetable oil
- 1 tsp. vanilla extract
- 1 cup fresh raspberries
Preheat oven to 350F. Fill 8 to 10 standard muffin cups with paper liners or coat with vegetable cooking spray.
In large bowl, stir together both flours, baking powder, orange peel, nutmeg and salt. In medium bowl, whisk together soymilk, syrup, oil and vanilla until combined.
Add soymilk mixture to flour mixture and stir with wooden spoon just to moisten ingredients; do not overmix or muffins will be tough. Gently fold in most of raspberries; reserve a few berries to sprinkle on top.
Spoon batter into prepared muffin cups, filling almost to rim. Sprinkle with reserved berries. Fill any empty muffin cups halfway with water (this creates steam for moister muffins and also helps prevent pan from warping).
Bake until muffin tops are just firm and golden brown, 20 to 25 minutes. Let cool in cups 5 minutes, then transfer to wire rack to cool completely.
- Calories: 240
- Carbohydrate Content: 40 g
- Fat Content: 8 g
- Fiber Content: 4 g
- Protein Content: 5 g
- Saturated Fat Content: 1 g
- Sodium Content: 83 mg