Blueberry...Actually Raspberry Muffins

This really has been the weekend of cooking. I've found that baking actually really relaxes me, and it pleases me when I see people enjoying the food that I have made. Food really does bring people together. So anyways, while I was searching for a new recipe in the low-iodine cookbook, I came across Blueberry Muffins (which lives on the same page as the Oat Bran Applesauce Muffins in the thyca.org low-iodine cookbook). We get an organic box of fruits and veggies every week through Los Poblanos organic farms here in Albuquerque. We pick it up every Monday and have delicious, ripe and in-season produce. Raspberries have been one of the things we've been getting a lot lately. I wanted to use them right away because raspberries are the first to mold in the fridge. So I substituted the blueberries for raspberries in this recipe. They're delicious!

Blueberry (or Raspberry) Muffins

2 egg whites

1 cup water

1/4 cup vegetable oil

2 cups flour

1/4 cup sugar

3 teaspoons baking powder

1 teaspoon salt (Kosher)

1 cup fresh blueberries (or raspberries)

Heat oven to 400 degrees F. Beat egg whites. Stir in water and oil. Mix in flour, sugar, baking powder, and salt until moistened. Gently fold in berries. Pour batter in the paper-lined muffin pan. Makes 12 muffins.

Contributed by Cathy T.

See something missing in this recipe?? I sure do. How long do you cook them for? I kept an obsessively close eye on them until they started to smell good, puff up, crack and brown. They were cooked perfectly. I think it was around 15-20 minutes.

I cut up the raspberries into fours. They seemed a little large to keep whole in a muffin.

Folding in the chopped raspberries into the batter.

Batter in paper liners before baking.

And after. I peeked inside the wrapper to see if they were done, that's why the front one is a little indecent.

These muffins are delicious and perfect for a low-iodine diet. Make them. Now!