Raspberry Muffins

Once I week I always try to bake up some muffins or a quick bread. They are perfect for an after school snack or for those rushed Sunday mornings.  These muffins were made with whole wheat pastry flour so I could sneak some wholesome goodness into them but you could really use whatever kind of flour you have on hand. I soaked my grains but that is totally optional. For more on the health benefits to soaking your grains look here. 

Raspberry Muffins

1 1/2 cups whole wheat pastry flour

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1 1/2 tsp cinnamon

3/4 cup sugar

2 eggs

2/3 cup oil

1 1/2 cup frozen raspberries

Preheat oven to 400 degrees. Grease a muffin pan or use paper cups. In a small mixing bowl mix flour, baking soda, baking powder, salt, and cinnamon. In the work bowl of a stand mixer beat eggs sugar and oil until fully mixed (this can also be done in a large mixing bowl with a hand mixer). Mix in the dry ingredients until just moistened. Fold in raspberries. Portion the batter into the muffin cups, they will be almost full. Bake 20 to 25 min.