Monday, July 4, 2011

Muffin Monday - Red, White & Blue Muffins

It's Independence Day here in the U.S., so we're going with a patriotic theme...

Because we bake with whole wheat flour, you'll notice there isn't a drop of actual "white" in any of our muffin photos below (other than the white of our plates); however, we believe you'll enjoy the delicious flavor of blueberry or raspberry in each and every bite. Enjoy!

Today's recipe was inspired by these over at the Nourishing Gourmet -- click on over if you're looking for a gluten, dairy, and grain free version...



Red, White & Blue Muffins
makes 12

2 c. whole wheat pastry flour
1/2 c. organic cane sugar (can use white sugar)
1 T. aluminum free baking powder
1/4 t. baking soda
1/2 t. sea salt
1 egg, well-beaten
2/3 c. buttermik
1 t. real vanilla
1/3 c. melted butter
3/4 c. raspberries & 3/4 c. blueberries (fresh or frozen, coated w/ 2 T. flour)

1. Preheat oven to 400F and lightly grease muffin tin (we like to use coconut oil).

2. Sift dry ingredients together into a mixing bowl.

3. In a separate bowl, combine buttermilk, vanilla, and egg. Slowly whisk melted butter into the buttermilk mixture.

4. Add wet ingredients to dry ingredients, stirring only until moistened - don't over mix your muffins!

5. Gently fold in floured berries.

6. Fill muffin cups 2/3 full.

7. Bake muffins for about 15 - 20 minutes until lightly browned.Cool a bit in the pan before removing muffins...




8. Add a little butter and enjoy!



A safe and happy 4th to you all!

We'd love to know if you give any of our muffin recipes a try. Let us know how they turn out or if you put a different spin on them. :)

This is the 26th installment in what will be, Lord willing, our year-long muffin adventure: Muffin Mondays! 52 Mondays, 52 Muffins. (There are 25 more to come, stay tuned...)


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Today's Muffin Monday post is being shared at: Mouthwatering Monday, Muffin Monday, Healthy Home Economist, Tuesdays at the Table, Traditional Tuesday, Tasty Tuesdays, Titus2sdays, Tempt My Tummy Tuesday, Home Sweet Farm, Far Above Rubies, 2 Maids a Baking, Living Well Wednesday, Healthy2dayWednedays, Raising Homemakers, Real Food Wednesday, Let's Do Brunch, Pennywise Platter, and Feasting in Fellowship Friday

19 comments:

  1. I really think adding white choc. chips or chunks would be a amazing way to add the white. [o;

    Thank you so much for your birthday wishes. ((HUGS)) And Happy 4th of July! Light a sparkler for me.

    -Mary

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  2. A breakfast like this would make my tummy feel super patriotic.

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  3. I noticed you use pastry flour; could I use regular whole wheat flour (or white wheat flour) instead? I don't buy pastry flour and would prefer to use what I have on hand. Do I need to make any changes?

    Thanks!

    ~visiting from Tasty Tuesday~

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  4. Elizabeth - Yes, by all means, use the whole wheat or white wheat flour! The recipe, as written, produces a thick batter, so you might want to reduce the flour measurement slightly to avoid these being too heavy, or you could up the buttermilk to 3/4 - 1 cup.

    Thanks for stopping by! ~Lisa

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  5. These sound fabulous! (I just recently made my first muffin recipe using whole wheat flour.) Can't wait to try this recipe! Thanks so much for linking it up at Muffin Monday! Have a great week and hope to see you again soon!

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  6. Lisa, these are so wonderful. Love them... I've enjoyed your muffin recipes - thanks for sharing them.

    Blessings,

    Jasmine

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  7. love it love it will remember this for labor day and will fix for friends at work

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  8. Those look delicious! I am going to have to remember this for when we go blueberry picking and need creative uses for them all.

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  9. Rose, Lisa, Brenna, Jasmine - Thanks!
    Kathryn - Enjoy that whole wheat flour!
    Annie - Enjoy! These would be perfect for Labor Day with Mary's suggested white choc. chips. :)

    Blessings to all! ~Lisa

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  10. Yum! I know I would be gaining a lot of weight if I were making muffins every week! lol! Thanks for linking up with Healthy 2day Wednesday last week, hope to see you there this week. ALso, THANK you so much for all of your kind comment's, they always make my day!

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  11. I love that these have whole wheat flour in them - it makes them even more good for you! They look delicious - and the fruit is such a fantastic seasonal addition. Thank you for sharing your delicious and healthy Red White and Blue Muffins with Let's Do Brunch!

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  12. I love your patriotic muffins. I have fruit presently and if I can get my act together, I would like to make these. My husband would flip for these, too.

    Thanks for bringing them to Brunch.

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  13. There is still one more day to link up BLUEBERRY recipes to our linky party and I LOVE your blueberry recipe! We hope you can stop by before Midnight tomorrow and link up! THANKS SO MUCH! :-)

    http://momscrazycooking.blogspot.com/2011/07/this-weeks-cravings-37-linky-party.html

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  14. Rachel - Thanks, and you're welcome. :)
    April - I like to keep our muffins on the healthy side. Thanks!
    Chaya - Hope your husband enjoyed them!
    Tina - Thanks for the invite. :)

    Blessings to all, ~Lisa

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  15. Hello from France ! I would like to know if your frozen fruit can still be frozen when you add them to the mixed ingredients ? Or do they have to be defrost... Thanks for your answer,
    Frederique

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  16. Frederique - Greetings! I believe the frozen fruit doesn't have to be completely thawed before using in this recipe. I suggest giving it a quick rinse in a strainer, though, to break it into individual pieces if needed or to remove any frost that may have accumulated while in the freezer. Hope that helps! Blessings, ~Lisa :)

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  17. recipes look great, thanks!
    Just one question, is that a tablespoon of baking powder? i'm not used to seeing that amount...?Also, I can't seem to find aluminum free baking powder and have been just using baking soda, how do you think i should substitute with this recipe?
    i will be trying several of your recipes next week. might as well go on a muffin kick. I like that you use whole wheat pastry flour-great idea to get away from the allpurpose, which might be gmo. I'm in canada and all our allpurpose white flour is "enriched" with artificial vitamins and minerals. i use light spelt flour and xanthum gum for all by baking and quick rise breads now.

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    Replies
    1. Yes, 1 T. of baking powder. I'm sure if you sub what you have available to you in your area and according to your preferences, you'll find a way to bake a good muffin. Best wishes and happy baking! ~Lisa

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Thanks so much for visiting; your kind thoughts and questions are always welcome. :)

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