Finally getting around to sharing the recipe I created for the wild black raspberries we picked. We ate about half, and then they rest went into these. Loving foraged food!
The kids enjoyed the muffins and insisted on sharing with the world just how much. They requested I take a picture, which is a rare occasion. It has been awhile since I've baked "just because." Their response was a reminder (ie excuse) to do it more often.
If you don't have chia seeds feel free to substitute with flax, sunflower or pumpkin seeds.
Wild Black Raspberry Chia Muffins
3/4 cup white wheat flour
3/4 cup whole wheat flour
1/2 cup sugar
1 tsp. baking powder
1 tsp. baking soda
2 -3 Tbsp. chia seeds
1 tsp. vanilla
3/4 cup almond, soy, hemp, coconut or rice milk
1/3 cup oil
1 cup wild raspberries
Preheat oven to 375 degrees Farenheit. Mix together dry ingredients in bowl. Add the wet ingredients and stir until just combined. Fold in the raspberries and add batter to lined muffin tins. Bake 16-20 minutes or until golden brown and toothpick comes out clean.