They've got lots of berries... two cups is enough that there's almost more
berry than muffin.
Not exact matches
Fill the
muffin tins 2/3 full (maybe a bit more
than that), sprinkle with more
berries and a generous dusting of cinnamon rose sugar.
Because of the whole wheat in them, they are not as airy as regular
muffins, but the flavor of the
berries and the subtle citrus flavor from the cheesecake filling are more
than enough to want to indulge in another one!
the batter turned a deep purple when adding the
berries, as is the
muffins;D took a bit longer
than 25 min, and could have gone longer I think, but all in all, a good recipe to work with... Thx oh, and I found you via a FB link from a friend... who posts recipes... going to look at the Chocolate raspberry banana smoothie, looks great; D
While the
berries pop in all the best ways, the almond butter helps to create a more complex flavoured
muffin than traditional raspberry varieties.
Rather
than get into a history lesson right now, let's move on to these gluten - free
berry muffins made with coconut flour.