Entire 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 tablespoon. (15 ml) baking powder
1/2 tsp. (2 ml) salt
1 egg, gently 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) unsweetened or fresh frozen raspberries patted dry and/or well drained pipes.
In a bowl, integrate the 2 flours, baking powder and salt. Thoroughly include raspberries, stirring as little as possible. Spoon batter into gently oiled muffin pans.
For “totally free” dishes call Five Roses at 1-800-561-3455 or go to www.fiveroses.ca.
– News Canada.
In a bowl, integrate the 2 flours, baking powder and salt. Put all at as soon as into the center of dry component mix. Thoroughly include raspberries, stirring as little as possible. Spoon batter into gently oiled muffin pans.