June seems to be flying by. Sometimes life picks up speed—days and weeks pass in fast motion.
It means, at least in my case, life is busy with work, family, and friends. That can be exciting but does make it difficult to keep the balance. I’m not built for a life of non-stop activities with intermittent sleep. As much as the events of the day are fulfilling and provide great opportunities for enjoyment I want—no, need—to have down time. To have quiet moments, chunks of time ahead of me where I can basically fill the void with whatever I want. (And, sometimes just to muse over life.) I spent many years on the corporate treadmill and now looking back life was a blur of work, child rearing, socializing and exhaustion. I made a change to a better work-life balance a few years ago. It’s a good thing, as Martha Stewart says.
The past few weeks resemble my previous life and it leaves little time for me to indulge in one of my favorite pastimes—cooking and, now, blogging about cooking. Maybe this summer is just going to be that way. We’ll have to see.
Every now and then, even in a busy life, it’s important to take a break. To have a cup of tea and a scone, or biscotti, or in this case, a muffin. And, these Raspberry Yogurt Muffins are a really good choice. (Gotta run or I’ll be late for work! Ciao.)
Raspberry Yogurt Muffins
1/2 cup coconut yogurt, plain or vanilla
3/4 cup rice milk, or other dairy substitute
1 teaspoon vanilla
1/2 cup granulated sugar
1/4 cup brown sugar, packed
4 tablespoon coconut oil, melted
2 flax eggs
3/4 cups sorghum
1/4 cup tapioca flour
1/2 cup sweet rice or coconut flour
1/2 cup oat flour
1 teaspoon xanthan gum
2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon baking soda
1 cup raspberries, fresh or frozen
1/2 cup chopped pecans or walnuts, optional
1 tablespoon turbinado sugar, for decoration
Heat oven to 400℉. Lightly grease and flour muffin cups or line with paper or foil liners.
In bowl combine (whisking them together) yogurt, milk, vanilla, sugars, melted coconut oil, and flax egg.
In separate bowl whisk together flour, baking powder, salt and baking soda.
Add the dry ingredients to the wet a little at a time mixing gently by hand until the batter comes together. Gently fold in walnuts and raspberries. Spoon into muffin cups.
Sprinkle muffins with turbinado sugar or your favorite streusel topping.
Bake for 20 to 25 minutes.
Makes about 12 to 15 muffins
Variation - substitute orange juice for half the milk and add 1 tablespoon orange zest.
Notes:
*Flax egg = 1 tablespoon ground flax + 2 tablespoons warm water. Mix and let stand for a few minutes. For this recipe double that to make 2 flax eggs.
I recently wanted to make these muffins but had no sweet rice or coconut flour in the pantry so used this flour mix: 1 cup sorghum flour, 1/4 cup tapioca and 1 cup gluten-free oat flour. Instead of coconut oil I used 4 tablespoons canola oil. I added 1/2 teaspoon cinnamon and used sheep milk yogurt instead of coconut yogurt. The muffins came out perfect!