Project Description

CONTRIBUTOR

CATEGORY

Breakfast, Brunch, Dessert

DIFFICULITY

Intermediate

SOCIAL

oliveandartisan

Raspberry Almond Muffins

STARTING GUIDE
  • Prep Time: 10 mins

  • Cooking Time: 25 mins

  • Total Time: 35 mins

  • Servings: 12
  • Calories: 163
  • Total Fat: 10g

  • Total Carbs: 17g

  • Protein: 2g

INGREDIENTS
  • ½ Cup flavorless oil

  • ¾ cup sugar

  • 2 eggs plus 1 egg yolk

  • 1 teaspoon almond extract

  • 1 teaspoon vanilla extract

  • 1 cup almond meal

  • 1 cup whole wheat flour

  • ½ teaspoon salt

  • 2 teaspoons baking powder

  • 1 bag Stahlbush Island Farms frozen raspberries

  • ½ cup sliced almonds

INSTRUCTIONS
  • Preheat the oven to 350 degrees.

  • In a medium bowl, whisk together the oil, sugar, eggs, almond extract and vanilla extract until uniform. Add in the almond meal, whole wheat flour, salt, and baking powder. Mix together until well combined. Fold in the raspberries that have been slightly thawed but not completely room temperature.

  • Spray the muffin tin with cooking oil. Fill each muffin tin ¾ full with the batter and sprinkle each with sliced almonds.

  • Bake in the preheated oven for 25-28 minutes or until the tops are golden brown.

Northwest Berry Hand Pies

STARTING GUIDE
  • Prep Time: 20 mins
  • Cooking Time: 25 mins
  • Total Time: 45 mins

  • Servings: 8
  • Calories: 264
  • Total Fat: 12.5g
  • Total Carbs: 34g
  • Protein: 4g

INGREDIENTS

For the Pastry
  • 1 1/2 cups all-purpose flour

  • 1 tablespoon granulated sugar

  • 1 teaspoon salt

  • 1/2 cup unsalted butter, cold & cubed

  • 1 teaspoon vanilla extract 

  • 1/4 cup ice water


For the Filing
  • 1 10 oz package Stahlbush Island Farms Northwest Berry Blend 

  • 1/4 cup white sugar

  • 2 teaspoons cornstarch

  • 1 tablespoon lemon juice

  • 1 teaspoon vanilla extract

  • 1 pinch fine salt 

  • 1 egg, whisked for egg wash

INSTRUCTIONS
  • For the pastry:

     

    * In a large mixing bowl sift together the flour, sugar & salt.

    * Add the butter & work into the flour mixture until a pea sized crumb mixture is formed.

    * Add the vanilla extract followed by the water one tablespoon at a time until the dough begins to come together.

    * Turn out onto a lightly floured surface, shape into a disc & wrap in plastic wrap. Refrigerate for 60 minutes or overnight. 

  • For the filling:

     

    * In a large skillet over low heat add the berries, sugar, cornstarch & lemon juice. Stir to combine. 

    * Cook until the berries begin to soften, about 5 minutes. Remove from heat. Stir in vanilla & salt. Set aside to cool slightly.

  • To assemble:

     

    * Preheat oven to 375(f) degrees. Line a baking sheet with parchment paper. 

    * On a lightly floured surface, roll out prepared dough to 1/4 inch thick. Using a biscuit cutter (or mason jar lid) cut dough into 16 circles. 

    * Transfer 8 of the circles to the prepared baking sheet. Spoon a tablespoon of the filling onto the centre of the circles. Lightly brush the edges with egg wash.

    * Cut a small slit in the centre of the remaining 8 circles. Place crust on top & crimp edges with a fork to seal. 

    * Place pies in the freezer for 15 minutes to chill.

    * Brush the tops with remaining egg wash. Bake for 20 to 25 minutes or until golden brown. Let cool slightly before serving.