Cheddar-Raisin Muffins
  • 2cups sprouted wheat or white wheat flour
  • 3 1/2teaspoons aluminum-free baking powder
  • 1/2teaspoon sea salt
  • 1teaspoon paprika
  • 1/4cup cold butter, cut into pieces
  • 1cup (4 oz.) grated Cheddar cheese
  • 2/3 cup raisins
  • 1 large egg, beaten
  • 1cup plus 2 tablespoons (whole fat) milk
  1. Combine first 4 ingredients in a large bowl.
  2. Cut in butter with a pastry blender until mixture resembles coarse meal.
  3. Stir in cheese and raisins. Make a well in the center of mixture.
  4. Combine egg and milk. Add to dry ingredients, stirring just until moistened. (If dough is too dry add more milk, 1 tablespoon at a time until you get a moistened batter.)
  5. Spoon batter into greased and floured muffin pans.
  6. Bake at 425 degrees for 20-25 minutes.
  7. Yield about 14 muffins.