Preparation time: 15 minutes, plus 25 minutes to bake
Square muffins? Why not? This batter bakes up perfectly into fluffy, tender muffin squares speckled with sweet raspberries. Leftover muffins will last for 2 days at room temperature, or up to 1 month frozen in an airtight container.
1 cup all purpose flour
1 ¼ cups whole wheat flour
3 ½ teaspoons baking powder
1/3 cup brown sugar
½ teaspoons salt
1 cup 1% milk
¼ cup vegetable oil
¾ teaspoon almond extract
2 cups whole raspberries, fresh or frozen
1/3 cup rolled oats
2 teaspoons whole wheat flour
2 teaspoons brown sugar
2 teaspoons vegetable oil
Preheat the oven to 425 degrees.
Stir together the flours, baking powder, brown sugar, and salt in a large mixing bowl.
In a separate bowl combine the eggs, milk, oil and almond extract. Add to the dry ingredients and stir only until dry ingredients are moistened. Do not over mix.
Pour the batter into an 8 x 8 inch baking pan lightly coated with non-stick spray. Evenly distribute the whole raspberries over the top of the batter. Gently press the berries into the batter.
Combine the rolled oats, whole wheat flour, brown sugar and vegetable oil in a bowl and mix well. Evenly distribute topping over the raspberries.
Bake until lightly browned and springy when pressed in the center, about 20 – 25 minutes. Remove from oven and cool. Cut 4 by 4 into 16 pieces.
Per serving: 141 calories, 4 g fat, 1 g saturated fat, 164 mg sodium, 22 g carbohydrate, 3 g fiber, 4 g protein.
Recipe adapted from USDA Recipes for Schools Muffin Squares.
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