I am in a phase where I am trying to find new muffin recipes. This one is modified out of the “Food to Live By” recipe book. My husband loved the hint of orange that is added, and the little bit of sugar sprinkled on the top added a sweet crunch. Frozen raspberries could also be used, I had fresh on hand, so just used those. I made these because we are going away for a few days, and thought these would make a great snack for us to have with us. But, I have a feeling that not many are going to make it with us, they may be eaten before we even leave…
1 ½ cups spelt flour
½ cup organic sugar cane, plus one tbsp for topping (you can add more if you like a sweeter muffin)
2 tsp baking powder
½ tsp baking soda
½ tsp salt
¼ cup egg whites, or one whole egg
1 cup skim milk
¼ cup butter
Zest of one medium orange
¼ cup sliced almonds
¼ cup cococut
¾ cup raspberries
Preheat oven to 375 degrees.
In a large bowl, combine flour, sugar, baking powder, baking soda and salt.
In a medium bowl, mix together egg, milk and butter. Add zest.
Mix the egg mixture into the flour mixture. Once fully combined, fold in almonds, coconut and raspberries.
Pour evenly into a 12 cup muffin tin that has been greased or lined with paper cups. Sprinkle with 1 tbsp sugar (divided onto the 12 muffins, not 1 tbsp on each muffin). Bake for 22 minutes, or until a toothpick comes out clean. Let cool before eating.
