Raspberry Poppy Seed Muffins (or Blueberry, if you prefer)

This is a recipe that we have adapted from one of our favorite recipe books but have changed certain ingredients to meet our needs. You can make them with either the raspberries and poppy seeds or with just blueberries. This particular recipe can be made with either all-purpose flour, whole wheat flour or a combination of both. If you use whole wheat flour, you will want to increase the baking powder to a total of 4 teaspoons.

Dry Ingredients:
2 cups flour (all-purpose, whole wheat or both)
1 Tbsp. and 1/4 tsp. double-acting baking powder (4 tsp. total if using whole wheat flour)
1/2 tsp. salt (slightly mounded)
2 Tbsp. poppy seeds (omit if making blueberry)

Wet Ingredients:
1 egg
1 cup milk (we use soy milk)
1/4 cup oil (we use grapeseed oil)
1/2 cup agave nectar
3/4 cup fresh or frozen unsweetened raspberries or blueberries (Run the raspberries in a food processor for a few seconds so they will spread throughout the muffins more evenly.)

Directions:
Preheat oven to 400 degrees F. Grease muffin-pan cups or fill muffin pan with disposable cups. Recipe will yield 16-18 muffins.

In large bowl with fork, mix dry ingredients. In small bowl with fork, beat egg slightly, then stir milk, oil and agave into beaten egg. Add fruit to wet ingredient mixture and slightly stir to make sure fruit doesn't clump. Add wet mixture all at once to flour mixture and with spoon, stir just until flour is moistened. (Avoid overmixing which causes toughness; batter should be lumpy.) Spoon batter into muffin cups. Be sure to wipe pan clean of any spills.

Bake muffins 20 to 25 minutes until they are well risen and golden and toothpick inserted in center of one comes out clean and dry.

***Now...this next step is VERY, VERY important!!! =) Do NOT put butter in your muffins! You must, Must, MUST get some coconut oil to spread in your muffins! That is the best stuff you will ever taste, and it is SO much better for you than butter! Try it! =)