Raspberry Breakfast Muffins

I've been testing out recipes for an upcoming baby shower for my friend. Breakfast muffins are always appropriate for such an occasion.

Dan has been my happy taste tester - with a full mouth, he approves!

In this recipe, I swapped half the flour with whole-wheat flour for a healthier muffin. I also toasted them lightly to get a crunchy top. This toasted muffin top pairs nicely with the soft raspberry center.

They sure are yummy! Here's to celebrating expecting mommas!

Raspberry Breakfast Muffins
Ingredients: *Yield 12
1/3 c. butter
3/4 c. sugar
1 c. flour
1 c. whole-wheat flour
1/4 tsp. salt
2 tsp. baking powder
1 c. non-fat milk
1 egg
1 c. fresh raspberries
2 tbs. raspberry preserves

Directions:
1. Preheat oven to 400 degrees. Prepare muffin tin with cooking spray.
2. In a large bowl, cut butter into dry ingredients.
3. Add milk and egg to bowl. Mix until combined. Batter will be lumpy.
4. Gently fold in raspberries. Swirl preserves into batter. Do not over swirl. You want to see the ribbons of preserve in the batter.
5. Bake for 18-20 minutes, until a toothpick comes out clean when entered into center of muffin. Turn oven to broil and toast muffin tops for 1-2 minutes. Watch carefully so as not to burn.
6. Remove from oven and use the blunt side of a butter knife to gently lift and turn muffins onto their side. Let cool for 5 minutes.
7. Serve warm with coffee or tea. Enjoy!