A delicious recipe for whole wheat muffins with goji berries and raisins. Easy to prepare, this is a great breakfast recipe with a superfood.
Stay in bed, put the oven on. Smell the warm buns, the flavor of fresh coffee. Eat together, all family members are present. Delicious buns with jams, slow, enjoy. The ideal Sunday morning. And maybe bake some whole wheat muffins too.
Of course, we like that Sunday morning too. And besides the delicious soft buns, an egg, orange juice, and fresh coffee, I always make a sweet bite (only on Sunday!). This Sunday I made muffins. And these muffins got, besides our sweet bite, healthy additions: goji berries, raisins, and whole flour.
- You can soak the raisins and goji berries a night in cold water before use (you always have to soak them before baking). But by soaking them 10 minutes in really hot water, the result is almost the same (but a lot quicker).
- A muffin batter may contain some lumps. But you've to make sure that the batter is mixed well.
- By substituting the yogurt with soy yogurt and the milk with a lactose-free variant, this muffin will be lactose-free.
- The whole wheat flour can be replaced by whole wheat spelt flour for the same result. Some people can better tolerate spelt.
Preparation and storage
- Store these muffins airtight up to 3 days at room temperature.
- Don't store them in the refrigerator. While a refrigerator is humid, your muffin gets another structure.
- These muffins can be frozen and stored for 1 month. By baking them in the oven (underneath aluminum foil), so they are thawed and warm inside (for 10 minutes 180 degrees) and they taste like they are fresh.
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Whole wheat muffins with goji berries and raisins
Ingredients
- 300 grams whole wheat flour
- 3 teaspoons baking powder
- 110 grams light brown sugar
- 2 tablespoons honey
- 1 egg size L
- ⅛ teaspoon salt
- 100 ml yoghurt
- 250 ml milk
- 80 ml vegetable oil
- 1 teaspoon vanilla extract
- 80 grams raisins
- 40 grams goji-berries
Instructions
- Preheat the oven to 355 degrees Fahrenheit (180 degrees Celsius).
- Put the paper forms in the muffin/cupcake baking plate.
- Boil some water and soak the raisins and berries for 10 minutes.
- Put the raisins and berries in a sieve.
- In the first bowl mix the baking powder, whole wheat flour, sugar, and salt.
- In a second bowl whisk the honey, egg, yogurt, milk, vanilla, and oil.
- With a spatula whisk the flour mix through, until all flour is wet.
- Then add the berries and raisins and whisk gently until it's evenly mixed.
- Divide the batter over the forms and put the baking plate in the oven.
- Let bake until done about 25 minutes.
Notes
- You can soak the raisins and goji berries a night in cold water before use (you always have to soak them before baking). But by soaking them 10 minutes in really hot water, the result is almost the same (but a lot quicker).
- A muffin batter may contain some lumps. But you've to make sure that the batter is mixed well.
- By substituting the yogurt with soy yogurt and the milk with a lactose-free variant, this muffin will be lactose-free.
- The whole wheat flour can be replaced by whole wheat spelt flour for the same result. Some people can better tolerate spelt.
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