**UPDATE** In my own fashion, I constantly try new recipes or try to improve the ones I have. I have tried many (MANY!) different kinds of muffin recipes. I have a friend that makes them with yogurt and they are the lightest, spongiest, muffins that will MELT in your mouth. Well in my on way, I decided to set out to find another recipe. This recipe is NOT the same as my old one and has been updated to reflect my new one**

You will never forget these! This recipe is terrific and gives you that unexpected delicious taste with the Chocolate chips in them.

Enjoy!


Raspberry and Chocolate Chip Muffins

2 cups hard white flour (you can mix soft white with hard white to add more gluten or "lift" to the muffins)
1/4 cup Sucanat (Organic Sugar is what I use)
4 tsp baking powder
1/2 teaspoon salt
1 tsp vanilla
1 1/4 cup plain yogurt (I make my own organic yogurt, but you can use Stonyfield)
2 eggs
1/2 c milk with a small amount of vinegar added (or 1/2 c buttermilk)
1/2 stick butter
1 1/4 c raspberries (I bought organic frozen and I chopped them in a chopper)
1 c chocolate chips (I used Giradelli)

Directions

Preheat oven to 425 degrees.
Spray muffin pan (I used minis)

For muffins: Combine flour, sucanat, baking powder, soda, salt in large bowl.

Beat together yogurt, eggs, butter, in small bowl.

Add to flour mixture; stir just until dry ingredients are moistened.

If batter is too thick, add a little bit of buttermilk until it's smooth.  You do NOT want a cake batter.  You want a very thick batter but not a paste.

Gently fold in raspberries (fresh or frozen but not thawed to keep from Leaking color) and chocolate chips.

Spoon batter into muffin tins to top.

Bake at 425 for 5 minutes.  While muffins are in the oven, change tempt o 375 and bake 15 more minutes or until golden brown.

Cool in pan for 10 minutes.

Sometime ago, I responded to a post on Money Saving Mom, and someone emailed me about my MUFFIN recipes, especially Raspberry Chocolate chip and Millet. You can follow THIS LINK for my muffin recipes and ENJOY!!

EZEKIEL BREAD

For those that don't know about Ezekiel, it is from the Bible in Ezekiel 4:9 where Ezekiel was commanded by God to eat a specific amount of this bread everyday. Looking at the scriptures that was for about 430 DAYS. This is a COMPLETE protein and is also called a "Fasting Bread". I combined these grains enough and made my own mix to fill a 25 lb bucket, btw. I usually order it from Walton, but didn't this time. I should have though.

Combine the following whole grains:
2 1/2 c hard red wheat
1 1/2 c spelt (or rye but Biblically, spelt was used)
1/2 c hulled barley
1/4 c millet
1/4 c green lentils
2 tbs great northern beans
2 tbs red kidney beans
2 tbs pinto beans

Put into mixer:
4 cups lukewarm water
1 cup raw honey
1/2 c oil
2 tbsp yeast
equal to 9 to 9 1/2 c ezekiel flour (ground)
2 tsp salt (add LAST)

Preheat oven to 350.

Mix water, honey, oil, 1/2 flour, yeast, rest of flour and salt in your mixer. Mix for 10 minutes. Dough will be a "cake batter" dough. **I have found that only adding olive oil is NOT enough to keep it from sticking, so I mix a little lecithin (liquid) with olive oil and brush it in the pans before putting the batter in. Fill the Pans 1/2 full of batter and Let rise. ONLY LET RISE UNTIL BATTER IS 1/4 FROM THE TOP. DO NOT LET OVER RISE! IF IT GOES TOO FAR, IT WILL FALL. Bake for 45 minutes. Let cool before removing from pans, completely.

* FOR FASTING, divide bread into 8 equal parts weighing 1/2 lb each. Eat 1/2 lb bread and drink a qt of water every day. For fasting, do not alter recipe.

EZEKIEL MUFFINS

2 1/4 c Ezekiel flour
1 tsp salt
1 tsp soda
1 tsp baking powder
1 cup buttermilk
1 egg
1/2 c oil (I use canola/vegetable. I do NOT like the taste of olive oil in muffins)
1/2 raw honey

Mix all dry ingredients and add liquids. Put into muffin pans and bake at 400 for 15 minutes.

BLUEBERRY MUFFINS

1/4 c butter
3/4 c sugar (sucanat with honey)
1 egg
1/2 c milk
2 cups soft white wheat
2 tsp baking powder
1/2 tsp salt
2 tsp lemon juice
2 cups blueberries

TOPPING:

1/4 c butter, softened
1/2 c sugar
1/3 c soft white wheat
1 tsp cinnamon

Preheat oven to 350. Cream butter and sugar. Add egg. Stir in milk and add in dry ingredients. FOLD lightly the blueberries. Scoop with an ice cream scoop in sprayed muffin tins. Mix topping and sprinkle on top of muffins. Bake 20-25 minutes.

YIELD 16 large muffins.

More Muffin Recipes!

Millet Summer Harvest Muffin

1 tablespoon orange zest
1/3 cup orange juice
½ cup honey
1 egg
3 tablespoons canola oil
¾ cup millet
1 ½ cups all-purpose flour
½ cup whole-wheat flour
2 tablespoons ground flaxseed
1 tablespoon baking powder
¼ teaspoon salt
1 cup dried cranberries (or any other frozen fruit)
¼ cup shredded carrots

Preheat oven to 400°. Coat a 12-cup muffin tin with paper liners and spray lightly with cooking spray.

In a medium bowl, combine the orange zest, orange juice, honey, egg and canola oil. Whisk to combine well. In a separate bowl, combine the millet, all-purpose flour, whole-wheat flour, ground flaxseed, baking powder and salt. Whisk to combine well. Toss in the dried fruit cranberries and shredded carrots.

Add the orange juice mixture to the millet mixture. Stir to combine well. Fill the muffin cups ¾ full with the batter, leaving enough room for the muffins to rise. Bake in preheated oven for 17 to 20 minutes or until a toothpick inserted comes out clean.

Yippee! New Recipe!

Millet and Sunflower Seed Muffins

(A Crunchy, salty/sweet muffin, but OH so good!)

2 1/4 c freshly milled flour (hard red)
1 tsp baking soda
1 tsp salt
1 tsp baking powder
1 c buttermilk(I use the powdered from the store, because we don't drink it)
1 egg
1/2 c oil
1/2 c honey
1/4 c millet
1/4 c sunflower seeds
sprinkling of brown sugar Sucanant

Measure dry ingredients into mixing bowl. Add liquids an mix until well blended. Drop into muffin pans. Bake 400 for 15 min. Sprinkle brown sugar on top, while still hot.

More Recipes, especially for one of my good friends in AL, Kim (Esposa)


Enjoy!
Southern Belle

Ezekiel Grain Muffins

2 ¼ c freshly milled Ezekial flour (1 1/3 Ezekial grain)
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 c buttermilk
1 egg
½ c oil
½ c honey

Bake at 400 degrees for 15 minutes


Whole Wheat Tortillas

3-4 c milled flour (white/pastry or mix)
1 tsp salt
1 c warm water
¼ tsp baking powder
¼ c oil
mix for 10 minutes
shape into balls
let stand for 10 minutes
roll thin on back of plate and cook on Griddle or tortilla maker until brown


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