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Raspberry Cream Muffins

12/4/2018

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I often find the kitchen as my refuge in times where my mental health feels like it's close to crumbling.  I suffer from serious winter depression that I haven't figured out how to avoid yet, and so I found myself in the kitchen tonight in attempts to cope with the elephant weighing on my heart.  Baking clears my head and brings me great joy!  Especially when I'm focused on healthy conversion of unhealthy recipes.  A delicious healthy recipe requires concentration, thus giving me something to think about other than my anxieties and heartaches.  Yay for food being the answer to remedy mental health!

This recipe was a sudden inspiration!  I found this recipe in an old collection of family recipes, and remembered it as one of my favorites as a child.  The only problems is that it called for white flour and lots of sugar.  And I'm sure we weren't exactly baking with organic ingredients back then!  The good news is that I was able to convert this delicious recipe into a healthy alternative, organic, and refined-sugar free, as always!

Raspberry Cream Muffins!

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Ingredients:
​2 cups whole wheat flour
1/2 cup classic Lakanto monkfruit sweetener
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 cups frozen raspberries
2 eggs (beaten)
1/2 cup raw honey
1 cup sour cream
1/2 cup healthy oil (I used grapeseed oil, but you can also use coconut oil or avocado oil)
1/2 tsp. vanilla extract

Streusel Topping:
3 Tbs. whole wheat flour
3 Tbs. quick oats
2 Tbs. classic Lakanto monkfruit sweetener
1/4 tsp. cinnamon
2 Tbs. butter (cold)

Directions:
  1. Preheat oven to 400°F  Line muffin pan with muffin liners.
  2. In a large bowl, combine the flour, monkfruit sweetener, baking powder, baking soda, and salt.  Mix with spoon until well combined.
  3. Add raspberries and toss gently.
  4. In a medium bowl combine eggs, sour cream, honey, oil, and vanilla.  Whisk together by hand until smooth and creamy.
  5. Pour wet mixture into dry mixture and mix by hand until just moistened.
  6. Fill muffin liners 2/3 full.
  7. For the streusel, add all ingredients together and mix with a fork until mixture is crumbly and well combined.  Sprinkle mixture on top of muffins before they go in the oven.
  8. Bake for 20 minutes or until lightly browned on top.  Cool for 5 minutes before removing muffins from pan.
*Use organic ingredients when feasible.
*Makes about 18 muffins.
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    Welcome to My Kitchen!

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    Food is one of the greatest forms of science, art, medicine, and sustenance all at the same time!  It's what feeds our lives and pumps through our blood.  It's what connects us and what gives us energy to fulfill our purpose.  It is for that reason that I have a deep passion for discovering, cooking, and eating only the most nutrient dense foods.  In my kitchen, we only use organic, whole ingredients that feed the body, as well as the mind and soul.  My hope is to inspire healing through healthy  AND delicious food that feeds not only our stomachs, but also our hunger for connection and quality of life.  

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Disclaimer: For Educational and Informational Purposes Only.  The information provided by Chronically Beautiful is for educational and informational purposes only, and is made available to you as self-help tools for your own use.  All and any information given on my website is for the purpose of sharing information to help you help yourself, and not for me to take on any other role as any health professional.
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