Eat and be very, very, berry healthy! Literally!
I discussed the benefits of rye in my blog a few days ago – if you missed it read it here – and this recipe is a fabulous example of a treat that is a deceptive bomb of healthiness! My children, and us adults, love them and I make them for after school snacks or as pudding when they have play dates.
Raspberries actually deserve a blog of their own but for now I will just mention a few of their benefits:
- help to sustain energy levels
- promote more youthful-looking skin
- promote weight loss – this because raspberries have a low glycemic load which stabilises blood sugar thus keeping those bursts of “cravings” at bay! I am sure we could all benefit from a few handfuls of them after December’s food mania!
- rich in vitamin C
- fat, cholesterol and sodium free
- high dietary fibre content
- contain more antioxidants than any other fruit – thus helping to combat the free radicals created in our bodies by our consumption of:
- Fried food
- Excess consumption of alcohol
- Irradiated foods
- Air pollution
- Ultraviolet radiation from the sun
- Excessive exercise
A few became many – sorry – but I was amazed at how good raspberries actually are for you! So go ahead, make these very easy and quick muffins and enjoy a treat that for once is really good for you and your children as well as gorgeous to look at not to mention smell – mind, body and soul fulfilled! 🙂
Rye, Raspberry and Strawberry Muffins – adapted from an Easy Living Magazine recipe
Makes about 8 large muffins75g caster sugar 1 tbsp baking powder 150g rye flour 100g plain flour 2 tbsp quinoa 50g chilled butter 175ml milk 1 large egg 100g raspberries 75g strawberries – halved
- Heat oven to 200C
- Place sugar and baking powder in a bowl
- Sieve in the two kinds of flour – tip the grains left in the sieve into the mixture – don’t want to lose the goodness there!
- Grate the butter – this is always really funny – strange feeling! Combine into the flour mixture using a fork – children happily do this bit
- Add the quinoa – can be omitted but gives a nice crunch and is so so good for you!
- Beat the egg and milk together in a separate bowl
- Add egg/milk to the flour mixture and gently combine – do not overstir as this will make low, hard muffins. The mixture should be lumpy – far from smooth
- Add the berries and gently fold them into the mixture
- Spoon the mixture into muffin cases and cook for about 25 minutes – or until risen and golden brown!
- Let cool on a wire rack before enjoying – they are also good day 2 but probably won’t last!
Enjoy, once again, the feeling of being the best mum or dad in the world when you hand your children these!
Read more on raspberries and berries in general here: