Just like the blueberries, I had raspberries I needed to use up. I guess I could have frozen them but I felt like baking. My husband can take the little muffins to work for breakfast this week. I used the same recipe that I used for the blueberry cakes.
Tart Raspberry Mini Muffin
Preheat oven to 350 degrees.
You will need:
1 cup flour
1 1/2 tsp baking soda
1/2 cup sugar
2 tbs brown sugar
1/4 tsp salt
1/2 cup unsweetened almond milk
1 tsp homemade vanilla extract
1 cup raspberries
Mix everything except the raspberries until well combined. Then fold in the raspberries. Add to a greased 24 count mini muffin pan. Top each with a cinnamon sugar mixture. (optional)
Bake for about 15 minutes. Let cool.
Here's a mini muffin cut in half. They are a little tart but would be a quick go to breakfast or snack.