Healthy After-School Snack: Raspberry Whole Wheat Mini Muffins
| November 17, 2012 | Posted by Stacy under Healthy snacks, Recipes |
My kids are always hungry when they get home from school. And when time allows–and even when it doesn’t, which explains why I’m always running late–I love surprising them with healthy fresh-baked muffins. Despite the countless batches I’ve made since becoming a mom, I had never once made raspberry. But they sounded good so I gave them a shot.
After pulling them out of the oven, I asked my husband to test one. His verdict: “I really like it, but it’s a little tart. I don’t think the kids will eat them.” My heart sank. I absolutely love cooking for my kids, but only when they like what I cook!
Fortunately, as it turns out, my husband couldn’t have been more wrong. My munchkins (ages 7 and 4) didn’t just like them, they LOVED them. They quickly downed a couple and then begged for more. Yes, they’re really THAT delicious! I used frozen raspberries when making them. They are great for after-school snacks, lunchboxes and school parties. Paired with fruit and a glass of milk, they also make a quick and yummy breakfast.
Raspberry Whole Wheat Mini Muffins
Adapted from Eating Well
Yields: about 40 mini muffins
Ingredients
1 cup non– or low-fat buttermilk
1/3 cup extra light olive oil
1 large egg
1 1/2 teaspoons vanilla extract
1/2 cup sugar
1/4 cup brown sugar
Zest of 1 lemon
1 cup whole-wheat pastry flour
1 cup white whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 cups fresh or frozen (not thawed) raspberries
Directions
- Preheat oven to 400 degrees. Place paper liners in 40 mini muffin cups.
- Combine buttermilk, oil, egg, vanilla, sugars and lemon zest in a medium bowl.
- Combine flours, baking powder, baking soda and salt in a large bowl.
- Add buttermilk mixture to dry ingredients and fold until almost blended. Gently fold in raspberries. Divide batter among muffin cups.
- Bake muffins until the edges and tops are golden, about 10 to 14 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack.
I created this blog to raise awareness and start a dialogue about the various issues involved in school food. By writing about it, I hope to provide parents and educators with ideas and inspiration for making healthy changes in their own schools. Since healthy eating habits start at home, I also address common feeding challenges faced by parents.
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