Berries are bursting at the farmers’ markets and raspberries are especially sweet and flavorful. Raspberries are super high in fiber (8 grams/cup – most of all berries,) which makes them strong cholesterol busters. They are low in calories (60 per cup) and great for weight control. Raspberries are also high in antioxidants, and are anti-microbial, so they help fight Candida…which almost everyone has in one form or another.
Of course my natural inclination would be to create a berry crisp with my baskets of fiber-loaded friends, but today I made some muffins with corn and used raspberries instead of blue ones. They came out super moist and had a nice burst of sweet/tart inside. They may be a tad darker than most corn muffins because of the whole-grain flour and Sucanat. I noted where I made substitutions…
Raspberry Corn Muffins – Makes 10-12
1 1/4 spelt flour (was all purpose)
3/4 cup cornmeal (I used a combo of fine and coarse – polenta-like)
1/3 cup Sucanat (was white sugar)
2 1/4 tsp. baking powder
1/2 tsp. sea salt
2 pastured large eggs
1/4 cup melted unsalted organic butter
3/4 cup organic milk (I used almond – any alternative will do)
1/2 tsp. almond extract (can use vanilla)
1 cup raspberries (can also use blue or blackberries)
1/2 cup sliced almonds (optional)
Preheat oven to 400 degrees. Lube a 12-cup muffin tin.
Combine dry ingredients in medium mixing bowl.
In separate bowl, beat eggs. Add butter, milk and almond extract and blend.
Pour liquids over dry mixture and stir gently. Add raspberries and fold until incorporated.
Scoop into muffin cups and top with sprinkles of almonds.
Bake about 25 minutes. Cool on rack before serving.