Black Raspberry Bran Muffins August 28 2016, 0 Comments

There is something about a basket of warm muffins that just feels welcoming and comfortable. Add some butter, jam and cups of coffee or tea and you're all set to say good morning to house guests. Or wrap a muffin in a napkin and gobble it in the car on your way to work.  Quick or relaxed, a muffin is always a handful of love. Now, if you can make that muffin full of healthy goodness, all the better.  

We made moist bran muffins from an America's Test Kitchen recipe, but instead of raisins, we added BerriHealth's Whole/Pieces Freeze-dried Black Raspberries. The result was a yummy, "molassesy,"  bundle of goodness, loaded with fiber from the whole wheat flour, bran cereal and of course, black raspberries. 

The recipe calls for 1 cup of raisins that we substituted with about 2 cups of our freeze-dried whole black raspberries. We also added about 1/2 cup of water to the wet ingredients. This made about 15 muffins. The end result was a muffin with an attitude of, "I'm not some wimpy muffin. I've got tons of fiber and I taste delicious, too!"

Try substituting our Whole/Pieces Freeze-dried Black Raspberries into your favorite recipe that calls for dried fruit. They are full of all the powerful nutrients that the black raspberry is known for and they have the added benefit of lots of fiber and great flavor!