Solo project: Berry-almond muffins

4 Aug

As I’ve probably shared before, every couple months I head to the library for some culinary inspiration. This time around, I found “EatingWell in Season,” which features fabulous ways to use your farmers market finds.

It also has a surprising number of baked goods (healthy of course) for each season. The summer section has a recipe for “Berry-almond quick bread,” which I decided to make into muffins.

Using half whole-wheat flour and half white flour, plus brown sugar, gives the bread a caramel, nutty flavor and a thicker texture than your average muffin. Definitely recommended for potlucks and for sharing at work.

DSC_0702

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: