Description
Partridgeberry Muffins are made with Newfoundland partridgeberries (lingonberries), whole wheat flour and white chocolate chips. They’re sweet and tart, and so easy to make, you’ll want to whip up a batch for breakfast tomorrow!
Ingredients
- 2 cups whole wheat flour
- 1/3 cup cane sugar
- 1/4 cup unsweetened shredded coconut
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup unsweetened almond milk
- 1/4 cup extra virgin olive oil
- 1 large egg
- 1 tablespoon vanilla extract
- 1 cup partridgeberries, fresh or frozen
- 1/2 cup white chocolate chips
Instructions
- Pre-heat oven to 425F and grease a 12-cup muffin pan (or use paper liners).
- In a large bowl, whisk together the flour, sugar, coconut, baking powder and salt. Set aside.
- In a small bowl, whisk together the milk, oil, egg and vanilla.
- Add the wet mixture to the dry ingredients and stir until combined. Don’t over mix. Gently fold in the partridgeberries and white chocolate chips.
- Using an ice cream scoop, add the muffin batter to the prepared muffin pan. Bake for 15-17 minutes, or until a toothpick inserted into a muffin comes out clean. Let cool in pan for 5 minutes before transferring to a wire rack to cool completely.
- Store in an airtight container at room temperature and enjoy within 2-3 days, or freeze for later enjoyment.
Notes
- If you don’t have partridgeberries, you can use other types of berries such as blueberries, cranberries, raspberries or blackberries.
- The recipe calls for 1/2 cup of white chocolate chips, but if that’s too sweet for you, just reduce the amount to 1/4 cup.
- If you need these muffins to be dairy-free, just omit the white chocolate chips. Or use dairy-free dark chocolate chips.
- If necessary, you can replace the cane sugar with granulated sugar or coconut sugar.
- If you prefer using all-purpose white flour, you can use it in place of the whole wheat flour, or try using half white and half whole wheat.
- If you don’t have almond milk, another type of nut milk or dairy milk can be substituted.