FRESH BERRY- ALMOND MUFFINS..RECIPE

This is a great recipe and I am using fresh fruit that I have slightly dried in my dehydrator, (drying slightly it intensifies their flavors and natural sugars).
You may use any fresh fruit..just make sure they are cut to uniform bite sized or small like blueberries.

I am also making them in cupcake papercases as I don't like the "Mega-mouth..as big as your head" type sold in stores.

(The toppings either chopped nuts or grated cheese are optional)
Makes 12-18 (cupcake sized)

PREHEAT OVEN 400F MIDDLE SHELF

1 1/2 cups whole wheat flour
3 tsp baking powder

1/2 tsp salt
1/4 cup sugar
4 tbsp butter, melted
2 large beaten eggs
1/4 tsp almond extract (optional)
1/4- 1/2 cup milk (nut milk is fine)
1 cup fresh berries 1 cup chopped nuts (optional)
OR
1/2 cup grated cheese (optional)


Place cupcake papers in cupcake pans

Mix together the flour, salt, baking powder, and set aside

The wet, eggs, melted butter, sugar and milk

Chopped raw almonds

Dry Mix: flour, baking powder, salt with chopped nuts

add chopped partially dried fruit and slices

3/4 fill the paper cups

Whisk the eggs, milk, almond extract, sugar (these are low sugar so it important you use very sweet ripe fruit or add another 1/4 cup sugar) and melted butter.
Add the wet to the dry and mix very well add extra milk if needed to make a thick batter...with whole wheat flour more liquid may be necessary.
Stir in the chopped nuts and chopped fresh fruit.
3/4 fill the cupcake liners add toppings if using

BAKE 20 MINS OR UNTIL THE CAKES ARE RISEN AND PALE GOLDEN.

Remove from oven and leave in pans for 10 mins then transfer to a wire rack...allow to  completely cool before serving.

These are great with any meal and are not too sweet, deep flavors of butter and whole wheat with juice strawberry pieces and chunky almonds.


If you use all purpose flour then use just 2 tsp baking powder and 1/4 cup milk.