Double Berry Rose Muffins
I knew I wanted to make something special with the “strawberry rose sauce” I was left with after making the Strawberry Rose Italian Cream Sodas. I woke up the next morning and had this craving for muffins, so I decided to make some.
For a recipe, I started with my favorite banana bread recipe and simply substituted the strawberry rose sauce for the bananas (cutting down on the sugar because the sauce is quite sweet). The batter turned a beautiful pink color and my house smelled heavenly with the scent of roses and berries as the muffins were baking. When I told my daughter I’d made her berry rose muffins, she got this HUGE smile on her face and she went and got one right away. She totally loved them.
This single batch of muffins got shared several times over: my daughter and I ate four, I took four to my yoga teacher/friend and she shared hers with her friend who is dying but just got moved out of the hospice (because he wasn’t dying fast enough … so sad), and then I took the rest to the lake to share with my other friend and her son. I hope they brought a little ray of sunshine to everyone who tasted them. They definitely brought joy to my heart.
- 1 cup of strawberry rose sauce (from making Strawberry Rose Cream Sodas)
- 1/4 cup sugar
- 1/2 cup plain nonfat Greek yogurt
- 3 Tablespoons rose vodka, berry liqueur or culinary rosewater
- 1 Tablespoon vanilla
- 1/4 cup canola oil
- 1 egg
- 3/4 cup all-purpose flour
- 3/4 cup whole-wheat flour
- 1/4 cup flaxseed meal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Stir in: 1 1/2 cups mulberries (or other berries)
- For the top:
- about 2 Tablespoons raw (turbinado) sugar
- Preheat the oven to 325 F. Spray a 12-hole muffin pan with cooking spray.
- In a large mixing bowl, stir together the wet ingredients until everything is mixed well.
- Sprinkle the dry ingredients on top of the berry mixture, then stir just until well mixed. Fold in the berries.
- Pour the batter into the prepared pan(s), sprinkle with raw sugar, then bake for about 25 - 35 minutes or until a wooden pick inserted in the center comes out clean.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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