Whole
Wheat Raspberry Muffins
1 cup (250 ml) Five Roses Whole Wheat Flour
1 cup (250 ml) Five Roses All Purpose Never
Bleached Flour or White, or with Wheat Bran
1 tbsp. (15 ml) baking powder
1/2 tsp. (2 ml) salt
1 egg, lightly beaten
1/2 cup (125 ml) liquid buckwheat honey
1/4 cup (50 ml) corn oil
3/4 cup (200 ml) milk (2% M.F.)
1 1/2 cups (375 ml) fresh or unsweetened frozen
raspberries patted dry and/or well drained
Heat oven to 200ºC (400ºF). In a bowl, combine
the two flours, baking powder and salt. Make a
well in the center of the mixture. In another
bowl, combine egg, honey, oil and milk. Pour all
at once into the center of dry ingredient
mixture. Stir until just moistened. Carefully
add raspberries, stirring as little as possible.
Spoon batter into lightly oiled muffin pans.
Bake for 15 to 20 min.
For "free" recipes call Five Roses at
1-800-561-3455 or visit www.fiveroses.ca.
