Recipe of the Week: The Perfect Muffins

I've recently discovered freeze-dried fruit. I don't know why I never paid much attention to them in the past because they're really handy. I purchased some freeze-dried blueberries, raspberries, and strawberries off of Amazon, and I'm loving them! I've been using them in my oatmeal (regular and overnight) and for snacking. One weekend morning, I decided I was in the mood for muffins. I have a standard vegan muffin recipe I use that is perfect for add-ins, and I think I've found my perfect combo. Delectably brown on the outside and soft & delicious on the inside, these muffins are great for breakfast, snacking, a picnic, or for trail food. Read on for how I made them.

Fresh out of the oven.

A close-up of the inside. Mmmmm.

The Perfect Muffins

Ingredients:

1.5 c whole wheat white flour*

1/2 c sugar**

1/2 t salt

1 T baking powder

1 t coriander

1 T chia seeds

1 T ground flaxseed

1/4 c freeze-dried blueberries

1/4 c freeze-dried raspberries, crushed up lightly with fingers

1 c plant-based milk***

1/2 c preferred oil****

1 t vanilla

Instructions:

1. Preheat oven to 400 degrees F. 

2. Grease muffin tins or coat with cooking spray. For large muffins, this makes six, and for smaller muffins, this makes twelve.

3. In a mixing bowl, add the flour, sugar, salt, baking powder, coriander, chia, flaxseed, and the freeze-dried berries. Mix until everything is incorporated.

4. Add the milk, oil, and vanilla, and stir lightly, just until incorporated.

5. Fill muffin tins halfway for twelve muffins, or to the rim for six muffins.

6. Bake for 25 minutes, or until the tops are lightly brown and a toothpick comes out clean.

Notes:

*I like baking with whole wheat white flour, but you can use any flour you'd like.

**If you want to reduce the carb count on this recipe you can substitute 3 T of stevia or erythritol for the sugar.

***I use unsweetened, plain almond milk.

****I use canola oil for this recipe.

 If you make twelve muffins, they will not be very tall which is a good size for something that's not your main eats. In other words, if you just want a little snack or something to go with your main meal, make twelve. If you want to eat these as say, breakfast, then make six for a more sizable muffin.