Raspberry Kefir Muffins
Raspberry Kefir Muffins
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  • 1 3/4 cups (430 ml) unbleached all-purpose flour
  • 2/3 cup (150 ml) brown sugar
  • 1 tablespoon (15 ml) baking powder
  • 1 pinch of salt
  • 1 cup (250 ml) plain kefir or yogurt
  • 1/4 cup (60 ml) vegetable oil
  • 1/4 cup (60 ml) All-Bran cereal
  • 1 egg, lightly beaten
  • 1 1/2 cups (375 ml) fresh or frozen raspberries
  • 2 tablespoons (30 ml) sugar
  • Preparation
  • With the rack in the middle position, preheat the oven to 190°C (375°F). Line 12 muffin cups with paper liners.
  • In a large bowl, combine the flour, brown sugar, baking powder and salt. Set aside.
  • In another bowl, combine the kefir, oil, cereal and egg. Pour the mixture on the dry ingredients and gently stir with a spatula, mixing only until the flour is moistened.
  • Add the raspberries and stir gently.
  • Scrape the batter into the muffin cups. Sprinkle with sugar. Bake until a toothpick inserted in the centre comes out clean, 20 to 25 minutes. Unmould the muffins and cool on a rack.
  • Description
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