These are adapted from PRETEND SOUP by Molly Katzen. You are meant to use strawberries and make regular sized muffins, but we used raspberries in mini-muffins, because that’s what we had. Audrey made these with my help and we all loved them!
1 cup white whole wheat flour or whole wheat pastry flour
½ cup all purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ cup sugar, plus a bit more for berries
1 cup milk (or buttermilk)
½ teaspoon vanilla
4 tablespoons melted butter
about 12 raspberries (or 12 medium sized strawberries)
Preheat oven to 375 degrees and line or grease 24 mini-muffins pan or 12 regular sized muffins pan.
Whisk together first six ingredients in a large bowl.
Beat the eggs in a smaller bowl. Whisk in the milk, vanilla and then melted butter.
Pour the wet mixture over the dry and mix “until the flour is all gone”.
Fill the the muffin cups about 2/3 full. Roll each berry in a little sugar, place in the center of each muffin cup and press down.
Bake 15 – 20 minutes, or until a toothpick comes out clean. Cool at least 10 minutes before eating, as berries can get very hot.