Raspberry Chocolate Chip Muffins

I am beginning to think that this post wasn’t meant to be today.  I have re-written the same first few sentences several times only to have the internet or my computer freeze, then try to re-load, losing my previous work.  Gotta love technology…

Here goes again:  I have made and tried probably at least 8 grain/dairy/white sugar-free muffin recipes now, and this one wins the award for the favorite in our house so far.  We took some with us on a visit with some friends in Indianapolis last weekend.  I am usually very nervous about having others try the new, different sweet treats I’ve been making.  They tend to have a different texture and certainly aren’t as sweet as traditional desserts to those who are not used to eating them, but it is something that one gets used to once you have it a few times.  I was relieved when our friends liked these muffins and were anxious to get the recipe.  So here it is, about a week late 🙂

DSC02099

I got the original recipe for these muffins at:

http://detoxinista.com/2012/06/raspberry-chocolate-chip-muffins-grain-free/

Here’s how I made them:

Ingredients:

-2 cups almond flour
-2 eggs
-1/4 cup butter, softened
-1/4 cup honey
-1 tablespoon vanilla extract
-1 teaspoon apple cider vinegar (I panicked the first time I made these and saw this as an ingredient, but just hold your nose and pour it on in, you won’t taste it in the final product, promise!!)
-1/2 teaspoon baking soda
-1/4 teaspoon sea salt
-1 cup fresh raspberries
-1/2 cup Enjoy Life chocolate chips

Directions:

Preheat oven to 350 degrees and line a muffin tin with 12 liners.

Combine all the ingredients (except for the raspberries and chocolate chips), and mix well.   Fold in the raspberries and chocolate chips, until they are spread throughout the batter.  Spoon the batter into muffin liners and bake for 15-18 minutes, until the muffins are golden brown around the edges and firm in the center.  Allow them to cool in the pan for ~15 min. prior to removing.

I like to keep half of these out to eat during the week and freeze the other half for later.  I’ve had them in the freezer for up to a little over a month, and when we’re ready to eat them just put them in the fridge to thaw.  These might make the list to go on the trip to Michigan for either breakfast the morning of or a snack during the ODRAM later this summer :).

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