Pink Kitchen

Happy July 4th! Let’s celebrate the gift of freedom, for which our forefathers fought selflessly. Let’s be grateful for all the little things we have – all because others have protected our rights.

But of course – it’s only natural to think about glorious July 4th food! Ahhhh, 4th of July desserts…soooo bad for you, right?

Well, if you’re going the traditional route of desserts covered in patriotic sprinkles, whipped cream, and frosting…then, yes.

But I have a better idea!

You will love these red raspberry muffins. They’re bursting with gorgeous color and flavor, and they’re done in a flash. You can even add blueberries to have red, white, & blue in one bite. Or, make 1 batch red raspberry, another batch blueberry.

Also, we’re using brown rice syrup rather than sugar. Brown rice syrup is low glycemic, which means it does not cause drastic dips in blood sugar.

Incidentally, berries are like little freedom-fighters – but in food form. They fight to help keep our bodies free of diseases because they are loaded with antioxidants.

In closing – a salute to all of our military, police, and fire heroes past and present. This includes those who support them! My sincere thanks.
ENJOY!

Red Raspberry Muffins
(8 medium muffins, or 6 large muffins)

1 c. red raspberries (you can substitute an equal amount of blueberries, or 1/2 c. of each)
2 c. barley flour
1 tbsp. baking powder
1/4 tsp. sea salt
1/4 c. oil
1/2 c. brown rice syrup (don’t skimp)
2/3 c. milk
1 tsp. natural vanilla extract
1/4 tsp. natural almond extract

Preheat oven to 350 degrees F.

Mix dry ingredients.

In a separate bowl, whisk wet ingredients (except berries).

Fold wet ingredients into dry, but mix only until blended – do not overmix.

Gently fold in 3/4 c. berries.

Pour batter into muffin cups.

Top each muffin with some of the remaining berries.

Bake until firm to touch, about 20-30 minutes (check after 20 minutes).