Finally! A recipe that isn’t all about cheese, cheese, cheese! I have made these muffins twice this week. I’ve been eating them for breakfast, dessert, snacks… pretty much all times of the day. Best part? They’re loaded with fruit while tasting crazy indulgent and being oh-so-fluffy.
After Easter and my cheese-pocalypse, I desperately needed some whole grains and some fruit injected into my diet (please don’t remind me about all the candy I’ve been inhaling – what am I supposed to do with a solid chocolate bunny??). These
bad boys classy ladies are just what I needed to get back on track.
I used raspberries in this, but I think it would really work with any kind of berry. My other top recommendation would be strawberry – I actually thought about swapping it out in my most recent batch, but the raspberry is so crazy delicious that I didn’t want to mess with success. I prefer to use frozen berries, as well, because they’ll fall apart and make mashing them up incredibly easy. I know you’ll want to dive right into them hot from the oven, but let them cool a while before peeling off the wrapper, or you’ll end up with gooey pockets pulling off with the paper. Delicious, delicious gooey pockets – you definitely don’t want to waste any of these muffins!
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